Pre heat oven to 400F. Line a baking sheet with parchment paper
Roll out the pastry puff until smooth but still think you don't want it to be thin. Trace a tablespoon with a sharp knife cutting the dough all the way through. The dough that makes up the handle is going to shrink so leave it a little thicker than you think it should be. Roll out the left over dough until you've used it all. It should make about 34 spoons depending on the brand of puff pastry you used
On the baking sheet lay down the tablespoon with the base of the spoon towards the ceiling (opposite than what you would normally do-watch the video if you need a visual)
Brush all the metal spoons with olive oil so the puff pastry doesn't stick. Lay the cut out puff pastry spoon onto the real spoon. Gently massaging it to take the shape of the spoon curve
Leaving about 3'' for a handle, cut off the end of the spoon handle dough. This makes them more manageable for eating
Bake for about 10-12 minutes until the puff pastry is golden brown. Let them cool for about 5 minutes before gently removing them from the metal spoons
While the spoons are baking prepare your filling by blending the cream cheese, sun dried tomatoes, oil, basil, salt and pepper in a blender or food processor until fully combined.
Using a pastry bag and tip or a ziploc bag (cut one corner into an X shape) pipe the mixture into the spoons. You can also just drop a doll-up of the mixture into the spoon it doesn't have to be fancy.
Optional: I sprinkled some mined parsley over the top for a pop of color
