Puff Pastry Stars Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out 1 puff pastry sheet and place on the prepared baking sheet.
• Spread chocolate-hazelnut spread evenly onto puff pastry with the back of a spoon. Roll out the second sheet of puff pastry and place on top.
• Place a glass or Mason jar face-down in the center of the puff pastry. Cut pastry into 4 equal strips with a sharp knife, stopping at the border of the glass. Cut through each quarter again, making 8 strips, and again, ending up with a total of 16 equal parts, while keeping the center intact. Twist 2 parts away from each other; pull outward and seal seams together. Repeat with the rest of the parts until pastry resembles a star.
• Brush top with beaten egg.
• Bake in the preheated oven until puffy and golden brown, 25 to 30 minutes. Cool slightly, about 5 minutes, before serving.

Steps:

• Cut a sheet of puff pastry with a star-shaped cookie cutter. Arrange the stars on a parchment-lined baking sheet; brush with olive oil and sprinkle with grated parmesan cheese and pepper. Bake at 400 degrees until puffed and crisp, about 15 minutes.

Steps:

• On a floured surface roll out the puff pastry 1/8 inch thick and with a 3-inch star-shaped cutter cut out 8 pastry stars. Transfer the stars to a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake the stars in the middle of a preheated 400°F. oven 12 to 15 minutes, or until they are puffed and golden. Transfer the stars to a rack and let them cool completely. With a sharp small knife carefully split the stars in half horizontally to form a total of 16 stars, leaving the bottoms cut sides up and the tops cut sides down. Just before serving, spoon about 1 teaspoon of the sour cream onto each star, divide the caviar among the stars, and sprinkle the hors d'oeuvres with the chives.

Steps:

• Unroll the pastry and sprinkle most of the cheese over one half of the sheet. Fold the pastry in half to cover the cheese and seal it in.
• Dust your rolling pin and work surface with a little flour and put your pastry sheet on it. Roll it out until doubled in size.
• Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment.
• Using cookie cutters, cut the pastry into shapes and put them on the prepared baking sheets. (Put the cutters on the dough close together so that less pastry is wasted. You can fold the trimmings back on themselves and re-roll to cut out more shapes.)
• Brush the shapes with milk and add a pinch of cheese and a sprinkling of your chosen topping, if using.
• Bake in the oven for 10-12 mins or until risen and golden, then transfer to a serving plate. Will keep in an airtight container for 3 days.