Puff pastry ears (puff pastry appetizer)

Ingredients:

Cheese brushwood with sesame seeds

• Half a sheet (125g) of frozen puff pastry, thaw in the refrigerator
• 1 egg, beaten with 2 tbsp water, for greasing
• 4 tbsp finely grated Parmesan
• 2 tablespoons sesame seeds

Puff pastry ears with pesto

• Half a sheet (125g) of frozen puff pastry, thaw in the refrigerator
• 2 tbsp pesto

Pockets with tapenade

• Half a sheet (125g) of frozen puff pastry, thaw in the refrigerator
• 2 tablespoons olive tapenade
• 1 egg, beaten with 2 tbsp water, for greasing

Preparation:

1. Preheat oven to 190°C and line a baking sheet with parchment paper.

2. Cheese brushwood with sesame seeds

   
   On a lightly floured surface, roll out the puff pastry into a 20cm square. Brush the surface with egg wash and sprinkle with Parmesan and sesame seeds. Fold the dough in half, then cut into strips approximately 1cm wide. Twist them several times and place them on the prepared baking sheet, spacing them 2.5cm apart. Refrigerate for 10 minutes.
   
   Bake the sticks for about 20 minutes, until richly golden brown (the twisted areas may open up a little as they bake, but they will still look beautiful). The sticks can be stored in an airtight container for 2 days..

3. Puff pastry ears with herbs

   
   On a lightly floured surface, roll out the puff pastry into a 20cm square. Spread pesto over the entire surface. Roll the dough toward the center on both opposite sides. Wrap in plastic wrap and refrigerate for 20 minutes (or you can prepare the dough a day ahead and refrigerate it).
   
   Cut the dough into "ears" just over 0.5 cm thick and place them on the prepared baking sheet, spacing them 4 cm apart. Bake for 10 minutes, then flip the "ears" over and continue baking for another 10 minutes, until richly golden. Palmier can be stored in an airtight container for 2 days..

4. Pockets with tapenade

   
   On a lightly floured surface, roll out the puff pastry into an 8-inch square. Using a 2.5-inch cookie cutter, cut out 12 circles and place them on the prepared baking sheet. Brush the edges of the dough with egg wash. Spoon a small amount of tapenade into the center of each circle. Fold each circle in half and gently press the edges together. Brush the top pockets with egg wash and refrigerate for 10 minutes. You can also make these snacks into pouches.
   
   Bake the pockets for about 20 minutes until richly golden brown. Pockets can be stored in an airtight container for 2 days..