Yields 10 pieces 3 1/3 oz (40 gm) each
Prepare puff pastry dough, roll it out 1/5 inch (½ cm) thick. Cut round cakes 1 1/2–2 1/3 inch ( 4-6 cm) in diameter with a round dough cutter or with a glass. Put half of the prepared flat cakes on watered baking tray and brush with lezon, drawing a bit from the edges. Cut the left flat cakes with a cutter of less diameter so as to have rings and put the prepared rings over the flat cakes on the tray docking the edges. Brush the surface with an egg and bake at 480-500oF (250-260oC) for 25-30 minutes.
Use the prepared “cups” for serving caviar, cold or hot appetizers.
