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1/2 pound frozen puff pastry, thawed
an egg wash made by beating together 1 large egg and 1 teaspoon water
1/3 cup crème fraîche
1 ounce black caviar
3 tablespoons minced fresh chives
Place puff pastry on lightly greased baking sheet, brush with egg wash, being
careful not to let the wash drip down the sides, and poke holes in top so it
doesn’t inflate during cooking. Bake at 400 degrees for 12-15 minutes or until
it is puffed and golden.
Let pastry cool completely. Cut into 1 3/4” squares. Just before serving, spoon
crème fraîche onto pastry, add the caviar, and sprinkle with the chives.