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Use puff pastry to make a
"box" shape only to be filled with savory or sweet fillings. |
1. Place a piece of parchment paper on a cookie sheet, and use
a ruler and a sharp knife to measure-out and cut a rectangle or square from the
puff pastry.
2. Out of another rectangle or square, cut out 1/2-inch wide strips.
3. Dab water along the edges of the rectangle or square, and apply the strips.
Make sure one side of the strip is lined up along the edge of the larger bottom
piece. Do this first to two opposing sides, and then to the next two opposing
sides, overlapping the corners. (The corners will be raised).
4. Repeat one or two times, if necessary. Remember the pastry will puff.
5. Prick only the bottom of the pastry with the tines of a fork. This is done so
the bottom will not puff during baking.
6. Egg wash the edges with an egg yolk and cream mixture.
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