Mini puff pastries with 4 fillings in ice cube trays

Ingredients:

• 2 sheets frozen puff pastry (500g), thawed
• 3 gherkins, 2.5 cm long, cut in half lengthwise
• 6 square pieces of ham, 2.5 cm each (about 45 g)
• 45 g grated Gruyere (about 0.5 cup)
• 18 mozzarella pearls
• 3 tsp ready-made pesto
• 18 slices of sun-dried tomatoes, 3-4 tomatoes
• 6 whole candied pecan halves
• 6 small red grapes, halved
• 6 pieces of brie cheese, 2.5 cm each, about 1 cm thick (about 30 g)
• 1/4 cup cream cheese, room temperature
• 1 green onion, thinly sliced
• Zest of 1 medium lemon (about 1 tsp)
• 6 small shrimps (91/110), boiled, without tails
• 1 large egg, beaten
• Premium flour for working with dough
• Special equipment: 2 ice cube trays with 12 compartments

Preparation:

1. Lightly flour a work surface and roll out both sheets of puff pastry into 12-inch squares. Place half of 1 square of dough on a 12-well ice cube tray (the remaining half of the dough will hang over the tray), then gently press the dough into each compartment of the tray using your fingers (or the handle of a wooden spoon).
2. Repeat with the remaining dough and ice cube tray.
3. Place 1 piece of gherkin, 1 piece of ham, and 1 tablespoon of Gruyere in each of the 6 ice cube trays in a single row. Place 3 mozzarella pearls, 0.5 teaspoon of pesto, and 2 slices of sun-dried tomatoes in the next 6 ice cube trays in a single row.
4. Place 1 candied pecan, 2 red grape halves, 1 slice of Brie, and a pinch of black pepper in a single row in the next 6 ice cube trays. Combine the cream cheese, green onions, 1/2 teaspoon of lemon zest, and a pinch of salt and black pepper in a small bowl.
5. Place 1 shrimp and 1 tablespoon of cream cheese mixture into each of the 6 remaining ice cube trays.
6. Brush the edges of the puff pastry with beaten egg, then fold the empty half over the tray so it completely covers the filling. Trim any excess pastry from the top edges of the trays, then press the pastry with your fingers to seal. Place the trays in the freezer for 15 minutes.
7. Position the oven rack on the middle shelf and preheat the oven to 200°C.
8. Using your fingers, gently release the dough from the trays and then invert it onto a cutting board. Use a knife to trim the edges of the dough to a width of 0.5 cm. Cut between the mounds of filling to separate them. Crimp the edges of each piece with a fork, ensuring the flavors are consistent.
9. Line a large baking sheet with parchment paper. Place the puff pastry rolls on the sheet, one for each flavor. Brush the dough with beaten egg, then sprinkle the ham rolls with the remaining Gruyere, place a slice of sun-dried tomato on top of the pesto rolls, and sprinkle the Brie rolls with black pepper.
10. Bake, rotating the pan halfway through, until the puffs are puffed and golden brown, about 25 minutes.
11. Cool on the baking sheet for 5 minutes, then transfer to a serving platter. Sprinkle the shrimp puffs with the remaining lemon zest.