How’s your Monday? Happy, I trust. This past weekend I had “The Littles” here…BTW, not so little anymore. We had friends with children over for salad, pizza, and Coach K’s farewell to Cameron game. So I had the four children making these puff pastry crouton/crackers to serve with our cheese and jam. They loved the way the dough was flat initially and then puffed in the oven…said a six year old, “so that’s why they call it puff pastry!”
Happiest little treats on the block, and simplest little treats to make.
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 Tbs heavy cream, for egg wash
Ground black pepper
All you need to do is this!
Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Dust board and rolling pin with flour.
Unfold sheet of puff pastry onto board.
Roll to smooth out creases and flatten to appx 10 x 14 inch sheet.
Cut 24+ rounds of dough with 1 1/2″ cookie cutter.
Place them on prepared baking sheet.
Brush tops with egg wash.
Sprinkle with salt and pepper.
Bake 8 to 10 minutes until puffed and golden.
And take a peak below to see how I use
them as actual croutons in my soups!