Then I cut it into squares if I am making individual ... I place a spoonful of the spinach mixture in the center of each puff ...

When you want really tasty, buttery pastry, it is best to make your own from scratch. This rough puff is an easier version ... Brush any excess flour off. Fold the top third of the pastry down ...

Fold and cut. Fold the other edge of the ... so you end up with 3 squares per segment of puff pastry, 9 total. Seal them up! Gently separate the pastry bites so they are spread evenly on the ...

Fold each corner in about 1 ½ inches ... the squares while you repeat the process with the remaining puff pastry sheet. Bake the squares until puffed, dry, and very lightly golden, 10 to 12 ...

If the pastry is still streaky, repeat the turning, rolling and folding process one more time. The puff pastry is now ready to use.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining ...

Also known as Bourekas, they are made of puff pastry ... You may fold in sautéed spinach or parsley. 3. Prepare a sheet pan lined with parchment paper. 4. Prepare sheet pastry and scoop potato ...