Shaping Feuilletes

Diamond-shaped feuilletés are an easy alternative to bouchées and use the dough more economically.

1. Roll the dough to a sheet ⅛ in/3 mm thick. Cut 4 in/10 cm diamonds and brush with egg glaze.

   

2. Trace a line inside each diamond to make a lid, cutting halfway through the dough

   

3. Mark a design, such as a fish, less deeply, on each feuilleté and scallop the edges to help rising.
4. After baking, cut the lids from the feuilletés and scoop out any uncooked dough from under the lids and inside the cases. Fill as required.