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To make the puff pastry squares, score a thin line close to the edge and bake the squares for 10 minutes at 400 degrees. Press down the centers and bake 5 to 8 minutes until golden brown. Press down again to create the pastry pockets. Fill with a creamy blue cheese mixture. Pro tip: To make them even more golden and flaky, brush the tops with.
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Brush the mustard all over the surface of the pastry. Then, on one side of the square, shingle the ham slices, leaving a ¾-inch border from the edge. Sprinkle the cheese on top of the ham. Fold the other half of the pastry on top of the ham and cheese mixture. Use a fork to crimp the three open edges.
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For the ham squares: Unroll the puff pastry on a clean working surface. Place the cheese slices on one half of the pastry. Step 1. Place ham slices on top of the cheese slices. Step 2. Fold over the other half of the pastry and place it on a baking sheet lined with foil. Step 3.
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How to make it step-by-step. STEP 1: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Cut the puff pastry sheet into 6 squares (at least 5×5 inches or 12×12 cm), you can also cut a small (about 1 inch or 2 cm thick) strip of pastry (the shorter side of the puff pastry sheet) to cut small "leaves" from it as a.
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Pillsbury™ Puff Pastry: How to Use, How to Sell. Nothing elevates a menu item more than puff pastry—delicate layers of flakiness creating by a special layering process causes the dough to lift when baked. Froz.
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Prep Puff Pastry: Transfer the puff pastry to the prepared baking sheet and cut into 6 squares. Repeat with the other sheet of puff pastry. Assemble: Divide the mixture between the puff pastry squares. I did about 1/4 cup or so in each. Fold up each edge of the pastry to cover most of the filling.
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Unfold each puff pastry sheet and cut into 9 squares (18 squares total). Press each into a mini muffin tin well. Add 1 Brie cheese cube to each well. Top with 1/2 cup cranberry sauce or chutney (1 teaspoon per well) and 1/4 cup chopped walnuts (1/2 teaspoon per well). Bake until puffed and lightly browned, 18 to 20 minutes.
Puff Pastry Sheets
Preheat the oven to 400 degrees F. Cut out sixteen 5-inch parchment paper squares. Flour a work surface, lay the puff pastry sheets out, and roll the puff pastry sheets to remove the fold lines. Cut a puff pastry sheet in half. With one half, cut eight even strips. With the other half, cut eight equal squares.
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Bake the squares in a preheated 375-degree oven for 20-25 minutes, rotating the baking sheets halfway through the baking. Remove the baked squares from the oven, and cool completely. Once cooled, use a fork to drizzle warmed hot fudge and caramel sauce over the pastry and top with flaked sea salt, if desired.
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Place cereal in a large heat-proof bowl. Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove from the heat and stir in vanilla; pour over cereal and stir until very well combined. Press mixture into the prepared pan. Allow to cool completely before cutting into 24 squares, at least 1 hour.
Puff Puff Recipe.... Sisi Jemimah
Preheat the oven to 200℃/400℉. Cut the puff pastry sheet into 4 even squares and spread pesto on the middle only for the Italian savory squares. For the filling, refer to the recipe card below for steps to layer the Italian and Apple Pie flavor. Place the puff pastry square on top of the ingredients.
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Directions. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the pastry out flat on a lightly floured surface with a floured rolling pin. Brush off any excess.
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Directions. Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Roll puff pastry over a floured surface; cut into 1 1/2-inch squares. Place on the prepared baking sheets. Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes. Transfer baked squares to a wire rack and let cool.
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Unroll the puff pastry and cut into 9 squares using a pizza cutter or dough cutter. Transfer the dough squares to a parchment-lined baking pan. Preheat your oven to 350F/177C. Place about 1 tablespoon of ricotta cheese in the center of each square, spreading it out in an even little circle, staying 1-2cm away from the edge of the square.
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Just slit and attach the corners of a sheet of store-bought puff pastry to make four walls, then bake them according to the package instructions. You can put almost anything in there, at least.
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Preheat the oven to 400F. On a floured counter, gently unfold the puff pastry sheets and dust with some flour. With a rolling pin, lightly roll the sheets out just to smooth the cracks after unfolding. With a sharp knife or a pizza cutter, cut each sheet into 9 squares. Place the squares on a baking sheet lined with a piece of greased parchment.
