puff pastry
2-3 sprigs rosemary
chevre
salt and freshly ground black pepper to taste
eggs whites
Roll out puff pastry to approximately 1/4-inch thickness and using a 2-inch round cookie cutter, cut and arrange the circle pastry sections on a greased sheet pan.
Strip leaves off of rosemary stem and place a few leaves on each round.
Place a tablespoon of fresh chevre on each pastry section and add salt and black pepper; pinch edges up and together, and brush with egg white.
Bake for approximately 15-20 minutes in a 425F-degree oven. Serve warm.
2-3 sprigs rosemary
chevre
salt and freshly ground black pepper to taste
eggs whites
Roll out puff pastry to approximately 1/4-inch thickness and using a 2-inch round cookie cutter, cut and arrange the circle pastry sections on a greased sheet pan.
Strip leaves off of rosemary stem and place a few leaves on each round.
Place a tablespoon of fresh chevre on each pastry section and add salt and black pepper; pinch edges up and together, and brush with egg white.
Bake for approximately 15-20 minutes in a 425F-degree oven. Serve warm.