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Unfold the puff pastry onto a lightly floured work surface. If the pastry comes in a single large sheet, cut it in half crosswise. Roll out each piece of puff pastry to a roughly 8-by-10-inch sheet.
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Place the puff pastry sheet on the lined pan and score a border half an inch wide around the edges, then spread the cheese mixture across the pastry up to the scored border.
Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets. Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack. Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up.
Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets. 3. Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. 4. Spoon about 1/2 teaspoon each cheese and bacon onto each pastry.
The oldest known documented recipe for puff pastry in France was included in a charter by Robert, bishop of Amiens in 1311. [5] The first recipe to explicitly use the technique of tourage (the action of encasing solid butter within dough layers, keeping the fat intact and separate, by folding several times) was published in 1651 by François ...
Want to make Puff Pastry Christmas Trees? Learn the ingredients and steps to follow to properly make the the best Puff Pastry Christmas Trees? recipe for your family and friends.
Beat the remaining egg in a small bowl and brush the corners of the pastry with the egg wash. Refrigerate for 30 minutes or freeze for 15 minutes. Bake the spinach cups until puffed and golden, 25 ...