Superstars

These puff pastry stars provide the perfect base for tasty toppings...you can come up with your own creative ideas or use one of the suggested toppings that follow the recipe. Whichever you choose, they're sure to be a party favorite!
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 15 minutes
  • Serves: 14

Recipe

Ingredients

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed according to package directions
  • 1 egg, beaten
  • 1 tablespoon water
  • 1 1/2 cup crumbled gorgonzola cheese
  • 1 1/2 cup chopped dates

Directions

  1. Heat the oven to 350°F. Unfold the pastry sheets on a lightly floured surface. Roll the pastry sheets into 2 (12-inch) squares. Cut each square into 24 (2-inch) squares, making 48 in all.

  2. Using a sharp knife, cut diagonal lines from each corner of the pastry squares to within 3/4-inch of the center. Fold every other corner to the center and press to seal. Brush the pastries with the egg mixture. Place the pastries onto 2 baking sheets.

  3. Beat the egg and water in a small bowl with a fork.

  4. Bake for 15 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation. Spoon 1/2 teaspoon gorgonzola cheese in the center of each pastry. Top each with 1/2 teaspoon chopped dates. (See tip for chocolate variation.)

  5. For Bittersweet Chocolate Superstars, omit the gorgonzola cheese and dates.  Stir 4 ounces bittersweet chocolate, finely chopped and 1/2 teaspoon cracked black pepper in a small bowl. Spoon 1/2 teaspoon chocolate mixture onto each hot pastry. Sprinkle with confectioners' sugar before serving.


  6. For Garlic & Rosemary Superstars, substitute garlic & herb spreadable cheese for the gorgonzola.  Pipe or spoon the cheese mixture into the pastries and top with the dates.  Sprinkle with 2 tablespoons chopped fresh rosemary.

Shapes Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can use a fluted ravioli cutter or cookie cutters to create decorative edges or shapes. To create circles, use a plate, bowl or water glass and trace with a knife.

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

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