Roll out the puff pastry with a rolling pin, leaving it about half an inch thick. Cut out eight circles of 2.75 inches in diameter. Place four of them on a baking sheet. Cut out the center of the remaining ones using a small round cookie cutter to obtain smaller circles and strips. Brush the underside of the strips with egg wash and place them over the circles on the baking sheet, pressing them down slightly. With beaten egg, brush the top surface of the strips and the small circles, which will serve as lids. Be careful not to allow any yolk to drizzle onto the cut layers, as this would prevent the dough from rising properly. Put everything in a preheated oven at 15-20 minutes approximately.
Roll out the puff pastry with a rolling pin, leaving it about half an inch thick. Cut out eight circles of 2.75 inches in diameter. Place four of them on a baking sheet. Cut out the center of the remaining ones using a small round cookie cutter to obtain smaller circles and strips. Brush the underside of the strips with egg wash and place them over the circles on the baking sheet, pressing them down slightly. With beaten egg, brush the top surface of the strips and the small circles, which will serve as lids. Be careful not to allow any yolk to drizzle onto the cut layers, as this would prevent the dough from rising properly. Put everything in a preheated oven at 15-20 minutes approximately.
