he temperature recommended for puff pastry shells.
Bake puff pastry shells according
For Cream Filling.
In saucepan
Mix all ingredients with egg whites (save yolk for brushing puff pastry).
Spread puff pastry with half of mixture.
Roll like a jelly roll; cut into 15 to 20 pieces.
Repeat with remainder of mixture.
Brush with egg yolk before baking.
If you plan to freeze them, bake first for 15 minutes.
To serve immediately, bake 30 minutes at 350\u00b0.
fore beginning the adventure with puff paste there is one thing
n plastic wrap and refrigerate for at least 30 minutes.
nd unfold one of the puff pastry sheets onto it. Roll
loured surface, roll out the puff pastry and cut into 6
an and bake for 40 mins. Let cool for 15 mins.
/2\". You're aiming for the white and light green
br>Lay 1 sheet of puff pastry on a floured board
n oil on both sides for about 5 minutes, and set
ven to 425\u00b0F. Cut puff pastry into 6 squares. Place
otal of 12 rectangles.
For each puff, brush a rectangle with
br>TART:
Thaw the puff pastry sheet at room temperature
to a flat surface. The puff pastry, once rolled should
hisk to dissolve the mixture for about 2 minutes. Let the
little flour. Roll out puff pastry, cut into two 4
aper.
Roll out the puff pastry on a lightly floured
ook chicken fillets in pan for 3 - 5 minutes.
Flip
br>Place another layer of puff pastry over the top of