3 ounces Gouda cheese
1 box (17.3 ounces) frozen puff pastry, thawed
1/3 cup water
3 tablespoons strawberry preserves
1 large egg, lightly beaten
9 small fresh strawberries, hulled
1 Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper.
2 Cut gouda into 9 cubes, about 3/4-inch each. Set aside.
3 Unfold one puff pastry sheet on a lightly floured surface.
4 Cut out nine pastries with a 3-inch flower cookie cutter.
5 Transfer to prepared pan; chill flowers. Repeat unfolding and cutting steps with the remaining pastry.
6 Cut windows, removing centers from nine flowers with a 1 1/2-inch round cookie cutter. Save pastry scraps for a different dish. (See recipe tip listed below.)
7 Brush edges of the solid flowers with water; top with window flowers.
8 Place 1/2 teaspoon strawberry preserves into the center of each flower; top centers with reserved gouda cubes.
9 Brush egg wash on the pastry of each flower. Bake for 10 minutes.
10 Press a strawberry into the center of each flower.
11 Bake for 4-5 minutes longer or until golden brown.
12 Cool slightly on a wire rack. Dust with confectioners’ sugar. Serve warm.
When working with the puff pastry, keeping it refrigerated between steps helps to prevent the dough from spreading.
Place puff pastry scraps in a sealable plastic bag. Refrigerate for up to 1 day, or refreeze for up to 2 weeks.
Place pastry scraps in a single layer on a parchment-lined baking pan. Brush with lightly beaten egg; sprinkle with shredded gouda. Bake at 400˚F for 10-12 minutes or until pastry is golden brown. Top salads and soups with gouda bites.