Hey there I’m Sonny Anderson in the Food Network Cast Kitchens with a quick tip for you. How about your Thanksgiving spread just filled with pies and cakes and you want to switch it up. I’ve got a plan for you. To get some puff pastry fall it out of your freezer you could do it overnight in the fridge or like me if you’re in a hurry put it on the metal surface and it’s thought of them like 15, 20 minutes and then what you want to do is flour your surface and then just fold out your puff pastry. Now I bet you got some strawberry jam in the refrigerator. Get it warm it up so it’s ready to spread and get it on your puff pastry. Not too much we’re just going to spread it on.
A nice thin layer now if you’re making this for dessert definitely go with some jam or something sweet but appetizers you can do something with some stone ground mustard as well. All right see my thin layer of jelly so we don’t feel too bad after the big things getting piece.
We’re going to roll the puff pastry from the edges to the center on both sides, going to create a really cute ten wheel pattern when we slice it up and serve it to our guess. So we’ve got both sides to the center I flip it over with the same side down it’s got a nice surface to cut and that’s it. We’re a couple of steps away from a really cute way to just jazz up your Thanksgiving buffet table. Put it on your apartment line patter or little baking dish there and then get a little egg wash on the top of it so it saves nice and golden when it pops up in your oven and you’ve got what the French call a Pamia and I call delicious.