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  1. 5 stars
    Even though this is usually party food, I made them yesterday with tomato soup for lunch (running out of ideas in quarantine!). My kids ate them all. So easy and delish! My one question – what do you do with all the pastry scraps? Can you reroll them to get more? Otherwise I may try squares next time since aesthetics are less important right now.

    • We love this idea, JD! How clever of you. As for the dough, because puff pastry is made up of delicate layers, we don’t think rolling it out again would produce the proper “puff”. We like your idea of doing them as squares.

  2. Can I thaw the dough the day before, cut the rounds, place o dollop of goat cheese on and refrigerate overnight ? I would bake it right before my guests arrive.

    • Because the puff pastry is so good right out of the oven, Suzanne, I’d say better to serve if you’re hosting. However, you could certainly bring them with you.

    • Hi Nade, I don’t think it will puff up and give you the nice edge on the pastry you want to keep the filling inside. However, I’ve never tried it.

  3. My mouth is watering just looking at your photos! Thanks for sharing these at Merry Monday; I’ll be including them in my Party Features next week. Happy New Year!

  4. Can I cut out the pastry rounds, insert cheese, cover, and place in the refrigerator for about an hour . Then finish up when company arrives.

    • Good question, Nichole. I wouldn’t recommend making them a day early because the pastry dough is best right out of the oven.

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