Directions: |
Directions:Unfold a tri-folded pastry sheet on a lightly floured pastry board, flour the top, and roll out the entire sheet to about a 16-inch square. With a sharp knife, slice the sheet in half horizontally, and each half in half again. Slice the 4 strips in half vertically, then each half section in half vertically again, to form 16 squares about 4 inches on a side. Brush 1 square on all 4 edges with water, to help the pastry stick together when you bundle it. Place 1 teaspoon of filling in the center of a square. Take the square by diagonal corners, and, stretching it slightly, bring the points together over the filling. Press points together. Take 1 of the remaining corners, pull it up over the filling and press against 1 side of the point. Take the other corner and pull that up to other side of point, press together, fold these edges over and press together to make a little bundle. Place bundle on baking sheet. Repeat with remaining squares, using a variety of fillings. Repeat with second puff pastry sheet. If baking immediately, place in a preheated 425-degree oven and bake 10 to 12 minutes, until bundles are nicely browned and crisped. If making ahead, place bundles on baking sheet and freeze about 2 hours. Store in a plastic container. To bake, place frozen bundles on baking sheet and bake in preheated 425-degree oven for 15 to 20 minutes, until browned, crisped and heated through. |