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Preparation info

    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Roll out puff pastry dough as thin as possible. It should be nearly transparent. Chill for 30 minutes on a tray lined with parchment paper.

  2. With a round cutter, cut out circles of dough large enough to line 2-in. (