Question:

How do I bake puff pastry?

Blue Cheese Straws

Blue Cheese and Parmesan Cheese Straws

1 large egg
2 Tablespoons water
1 cup freshly grated Parmesan
1 cup finely crumbled blue cheese
1 pound frozen puff pastry -- thawed
paprika

Preheat the oven to 400 degrees. Line several baking sheets with parchment paper or spray with nonstick cooking spray. In a small bowl, beat together the egg and water to make an egg wash; set aside.

In another bowl, toss together the Parmesan and blue cheeses; set aside. On a lightly floured work surface, roll out each puff pastry sheet into a 14-by-10-inch rectangle.

Brush both of the pastry sheets to the edges with the egg wash and sprinkle with paprika. Sprinkle the cheese mixture over one of the pastry sheets and top with the other pastry sheet, egg wash side down. Roll out the pastry with a rolling pin to flatten slightly.

Cut the pastry in half horizontally with a sharp knife and then lengthwise into 1/2-inch-wide strips. Carefully pick up a stick and, with both hands, twist to form a spiral (left hand counter-clockwise, right hand clockwise).

Arange cheese straws about 1 1/2 inches apart on the prepared cookie sheets, pressing ends onto the sheets. Bake until golden and puffed, about 12-15 minutes.

Remove from the oven and cool before serving

Yield: 56 pieces
NOTES : Cheese straws can be made ahead and frozen until ready to use or baked up to two days ahead and kept in an airtight container. To recrisp them, place in a 400-degree oven until heated through, about 3-5 minutes.

Basil Mushrooms Puff Cups

Make these easy and impressive appetizers in the summer months when fresh basil is at its best.

1 sheet frozen puff pastry sheets
1 tablespoon butter
3 cups mushrooms, cut in quarters
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh basil

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400°F.

In medium skillet over medium heat, melt butter.

Add mushrooms, onion and garlic and cook until liquid evaporates, stirring often. Remove from heat.

Stir in cheese and basil.

Unfold pastry on lightly floured surface. Roll into 15-by 12-inch rectangle. Cut into 20 (3-inch) squares.

Press squares into bottoms of 1 1/2-inch mini muffin-pan cups. Place about 1 tablespoon filling in center of each.

Bake 15 minutes or until golden. Garnish with additional fresh basil.

Makes 20 appetizers.

Goat Cheese & Sun Dried Tomato Mini Pizza

These upscale mini pizza's will add pizzazz to your next cocktail party.

Goat Cheese and Sun-Dried Tomato Mini Pizza

1 pound pkg. frozen puff pastry sheets, thawed
3/4 cup tomato sauce
1 cup minced red onion
1/2 cup sun-dried tomatoes in oil, drained and chopped
5 ounces goat cheese
3/4 cup freshly grated Parmesan cheese, (3/4 to 1)
1/4 cup minced fresh basil or fresh parsley

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
Place the thawed pastry sheets on a clean, dry surface. Cut the pastry into as many rounds as possible with a
2-inch cookie cutter or the edge of a small drinking glass (it's important to cut the circles as close together as
possible; this dough doesn't re-roll well).

Place the rounds on the prepared baking sheet.
Spread a small amount of tomato sauce on each round and sprinkle each with the remaining ingredients in order.
Bake for about 15 minutes until the dough is puffy and the toppings are slightly melted.

Blue Cheese Straws

Blue Cheese and Parmesan Cheese Straws

1 large egg
2 Tablespoons water
1 cup freshly grated Parmesan
1 cup finely crumbled blue cheese
1 pound frozen puff pastry -- thawed
paprika

Preheat the oven to 400 degrees. Line several baking sheets with parchment paper or spray with nonstick cooking spray. In a small bowl, beat together the egg and water to make an egg wash; set aside.

In another bowl, toss together the Parmesan and blue cheeses; set aside. On a lightly floured work surface, roll out each puff pastry sheet into a 14-by-10-inch rectangle.

Brush both of the pastry sheets to the edges with the egg wash and sprinkle with paprika. Sprinkle the cheese mixture over one of the pastry sheets and top with the other pastry sheet, egg wash side down. Roll out the pastry with a rolling pin to flatten slightly.

Cut the pastry in half horizontally with a sharp knife and then lengthwise into 1/2-inch-wide strips. Carefully pick up a stick and, with both hands, twist to form a spiral (left hand counter-clockwise, right hand clockwise).

Arrange cheese straws about 1 1/2 inches apart on the prepared cookie sheets, pressing ends onto the sheets. Bake until golden and puffed, about 12-15 minutes.

Remove from the oven and cool before serving

NOTES : Cheese straws can be made ahead and frozen until ready to use or baked up to two days ahead and kept in an airtight container. To recrisp them, place in a 400-degree oven until heated through, about 3-5 minutes.