TeaTime Special Issue – August 2019

PUFF PASTRY SQUARES

Bacon Jam & Brussels Sprouts Squares, page 15

Maple-Glazed Vegetable Squares, page 61

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5

1

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6

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Using a square cutter, cut squares from

pastry stack.

Using a smaller square cutter, cut halfway
through pastry squares to leave an imprint.

Using a paring knife, gently cut along
imprints of baked pastry squares, but don’t
cut through bottoms.

Using a fork, poke several holes in center

square imprint.

Using a fi nger, gently press down centers to

create wells.

Lightly brush water onto 1 pastry sheet.

Place remaining pastry sheet on top, and

gently press.

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