directions Preheat the oven to 425º F.
Lay puff pastry on lightly floured surface and cut out 8 (3 - inch) rounds using a biscuit cutter.
Line a baking sheet with parchement paper,
lay the puff pastry on it, cover with another sheet of parchment paper, put a baking sheet over it and bake at 375 until golden brown.
Lay the puff pastry over the cooked fruit, making sure that the pastry completely covers the apples.
* Lightly spray pie pan,
lay puff pastry inside pie pan and press to form to pan.
Not exact matches
Lay out the square of
puff pastry onto a lightly floured board.
Lay the rolled out
puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
Roll out the
puff pastry on a floured surface and
lay it over the top of the dish.
To assemble the Wellington roast,
lay out the
puff pastry.
Lay out the first
puff pastry (with it's baking paper) on a baking tray and lightly fork it all over the surface except the border.
On a floured cutting board,
lay out the
puff pastry and cut into 2 1/2 to 3 inch squares and
lay on a cookie sheet lined with parchment paper.
On a clean, dry cutting board sprinkle a small amount of flour to prevent sticking and
lay down your sheet of defrosted
puff pastry.
Preheat oven to 375 degrees and prepare a baking sheet by lining it with parchment paper, then
lay out
puff pastry squares on baking sheet.
Lay the pear slices on top of the
puff pastry and drizzle the remaining butter mixture over top of the pears.
Lay 1 sheet of
puff pastry on a damp baking sheet with the long edge facing you.
Cover two baking sheets in parchment paper and
lay out the
puff pastry.
Cut the cherries in half and
lay over the
puff pastry.
Spray a small baking sheet with nonstick cooking spray and
lay the two squares of
puff pastry on baking sheet.