How to Shape Puff Pastry

Name: How to Shape Puff Pastry
Ingredients: Flying Wings; Using a small amount of puff pastry, open up a strip about 12 cm wide by 1/2 cm thick. Cut off the edges to get a width of 10 cm and cut the pastry into squares of 10 cm on each side. Place 1 tablespoon of filling in the center of each square, fold the points towards the center, and press.; Gallo's Crests; Using a small amount of puff pastry, open up with 1/2 cm thickness. Cut into rectangles of 12 x 6 cm length. Place a roll of filling (see recipe below) about 1 cm in diameter in the middle of the pastry. Fold the pastry in half over the filling, press the edges. Sprinkle with thyme and chopped almonds and cut each one into three pieces. Make four cuts about 1.5 cm apart on each gallo's crest, directed towards the filling.; Crescent Moons; Open up the leftover puff pastry that was stored in the fridge, into a strip approximately 12 cm wide by 1/2 cm thick. Cut off the edges to get a width of 10 cm. Cut into squares and then cut into triangles. Place 1 tablespoon of filling on the wider side and roll it. Gently curve the points to give the shape of crescent moons.

1
Flying Wings
2
Using a small amount of puff pastry, open up a strip about 12 cm wide by 1/2 cm thick. Cut off the edges to get a width of 10 cm and cut the pastry into squares of 10 cm on each side. Place 1 tablespoon of filling in the center of each square, fold the points towards the center, and press.
3
Gallo's Crests
4
Using a small amount of puff pastry, open up with 1/2 cm thickness. Cut into rectangles of 12 x 6 cm length. Place a roll of filling (see recipe below) about 1 cm in diameter in the middle of the pastry. Fold the pastry in half over the filling, press the edges. Sprinkle with thyme and chopped almonds and cut each one into three pieces. Make four cuts about 1.5 cm apart on each gallo's crest, directed towards the filling.
5
Crescent Moons
6
Open up the leftover puff pastry that was stored in the fridge, into a strip approximately 12 cm wide by 1/2 cm thick. Cut off the edges to get a width of 10 cm. Cut into squares and then cut into triangles. Place 1 tablespoon of filling on the wider side and roll it. Gently curve the points to give the shape of crescent moons.

Ingredients

1
Flying Wings
2
Using a small amount of puff pastry, open up a strip about 12 cm wide by 1/2 cm thick. Cut off the edges to get a width of 10 cm and cut the pastry into squares of 10 cm on each side. Place 1 tablespoon of filling in the center of each square, fold the points towards the center, and press.
3
Gallo's Crests
4
Using a small amount of puff pastry, open up with 1/2 cm thickness. Cut into rectangles of 12 x 6 cm length. Place a roll of filling (see recipe below) about 1 cm in diameter in the middle of the pastry. Fold the pastry in half over the filling, press the edges. Sprinkle with thyme and chopped almonds and cut each one into three pieces. Make four cuts about 1.5 cm apart on each gallo's crest, directed towards the filling.
5
Crescent Moons
6
Open up the leftover puff pastry that was stored in the fridge, into a strip approximately 12 cm wide by 1/2 cm thick. Cut off the edges to get a width of 10 cm. Cut into squares and then cut into triangles. Place 1 tablespoon of filling on the wider side and roll it. Gently curve the points to give the shape of crescent moons.