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1 x 11-ounce ready-rolled puff pastry sheet (about 14 x 9 inches) 1 zucchini, very thinly sliced. Olive oil. Handful of pine nuts. 2 tablespoons honey. 1/2 teaspoon chile flakes (omit if you prefer)
For the bear claws: On a lightly floured work surface, roll out 1 of the puff pastry sheets to an 11-inch square. Using the creases left on the dough from being folded as a guide, cut the puff ...
Roll out each piece of puff pastry to a roughly 8-by-10-inch sheet. Brush one of the pieces with egg wash, then evenly sprinkle over half the cheese mixture. Sprinkle with half the black and white ...
Puff pastry also differs from Austrian strudel dough, or strudelteig, which more closely resembles phyllo, in that it is stretched (and rolled) into a very thin sheet. Most of the fat is incorporated into strudelteig , rather than applied to sheets.
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.
Unfold 1 pastry sheet on lightly floured surface. Cut 4 stars of each size, using 3 star cookie cutters in graduated sizes. 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.