This is one of my favorite perfect-for-Halloween dinners. The puff pastry spiders look so cool perched atop steaming bowls of the easiest tomato soup ever.
1 (17.3 ounce) package frozen puff pastry, thawed
1 tsp water
2 (10 ounce) cans tomato soup
1 (14.5 ounce) can diced tomatoes
1/2 cup sour cream
1. Preheat oven to 400℉.
2. Place 4 small ovenproof bowls or mugs upside down on baking sheets. Lightly spray the bowls or mugs with cooking spray. Be sure to get the sides well greased.
3. On a lightly floured surface, unfold pastry sheets. Using a 2 1/2 inch round cutter, cut 4 circles from one pastry sheet. Cut second pastry sheet in half crosswise, then cut each half into 16 thin strips.
4. In a small bowl, whisk together egg and water.
5. Starting at top of each bowl or mug, arrange 8 strips of pastry over sides to resemble spider legs. Brush ends of pastry strips at top of bowl or mug with egg mixture and place a pastry circle on top. Brush all pastry strips and circles with egg mixture.
7. Meanwhile, in a medium saucepan, bring soup and next 2 ingredients to a boil over medium heat. Reduce heat to low and simmer for 5 minutes.
8. Ladle soup into mugs the same size as the ones you used to make the spiders. Carefully remove the spiders from their molded mugs and place over the soup.
Serves 4 (easily doubled)
Recipe from Cooking With Paula Deen Magazine
I love that name.
I expected some spooky stuff, but instead I found song after song of lovely, folksy music, with thoughtful lyrics. Really good.