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. Cut out nine pastries with a 3-inch flower cookie cutter. Transfer to prepared pan; chill flowers. Repeat unfolding and cutting steps with the remaining pastry.
4 Cut windows, removing centers from nine flowers with a 1 1/2-inch round cookie cutter. Save pastry scraps for a different recipe. (See recipe tip.)
5 Brush edges of the solid flowers with water; top with window flowers. Place 1/2 teaspoon strawberry preserves into the center of each flower; top centers with reserved gouda cubes.
6 Brush egg wash on the pastry of each flower. Bake for 10 minutes. Press a strawberry into the center of each flower. Bake for 4-5 minutes longer or until golden brown. 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.
Gouda cheese originated in Holland. Made with whole milk, gouda is a great melting cheese. It has a smooth, creamy texture and buttery, slightly sweet-nutty flavor.