Recipe courtesy of Gourmet Magazine
Total:
53 min
Active:
39 min
Yield:
24 to 28 hors d'oeuvres
Level:
Intermediate

Ingredients

Directions

Special equipment: 2 to 3 inch madeleine molds, or other shell molds of the same size

In a food processor, blend butter, cream cheese, flour, and salt until the mixture forms a ball of dough. Flatten the ball, wrap in waxed paper, and chill it for 1 hour. Press small pieces of the dough into the madeleine molds, pressing the dough as thin as possible and trimming away any excess dough around the edges. Chill the shells for 10 minutes, press a 2-inch square of foil into each mold to weigh the dough, and bake the shells on a baking sheet in a preheated 375 degree F oven for 10 to 12 minutes, or until they are pale golden. (If the dough is not pressed into the molds evenly, some of the shells may brown faster than others.) Remove the pastry shells from the molds, transfer them to racks, and let them cool. The shells may be made in advance and kept in an airtight container for up to 2 days or frozen for several weeks. 

In the refrigerator let the yogurt drain through a sieve lined with a double thickness of rinsed and squeezed cheesecloth set over a bowl, covered with plastic wrap directly on the surface of the yogurt, for 2 days. Transfer the yogurt to a bowl and discard the liquid. 

Just before serving, in each of half the shells put about 1/2 teaspoon of the yogurt, add about 1/4 teaspoon of the roe and a dill sprig, and top the filling with a second shell.

IDEAS YOU'LL LOVE

Ham and Cheese in Puff Pastry

Recipe courtesy of Ina Garten

Chocolate Seashells with White Coffee Ice Cream Pearls

Recipe courtesy of Gale Gand

Shortbread Pastries

Recipe courtesy of David Chambers

Pumpkin Pastries

Recipe courtesy of Flo Braker

Persian Pastries

Recipe courtesy of Gale Gand

Venison Pastry

Puff Pastry

Danish Pastry

Recipe courtesy of Nick Malgieri

Pastry Cream

Recipe courtesy of Laura Calder

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking