Puff Pastry Caps Print Email

Prepared Puff pastry
1 egg, well beaten
Reggiano-Parmigiano cheese

Preheat oven to 425 degrees.
Thaw pastry according to package directions. Cut into decorative rounds, squares or cookie cutter shapes and place on a parchment lined cookie sheet. Beat 1 egg well with 1 tsp of milk and brush generously over pastry then sprinkle with Parmigiano-Reggiano. Bake until puffed and golden brown, roughly 15 minutes.

Serve pastry caps as a decorative garnish with chateaubriand or other elegant meat dishes. – Chef Mick Rosacci, Tony’s Meats & Specialty Foods