Puff Pastry Holly Leaves

1. 1

   Unfold pastry sheets onto a lightly floured surface. From each sheet, cut out 12 leaves with a floured 3-1/2-in. leaf-shaped cookie cutter. Place on ungreased

2. 2

   . With a toothpick, score veins in leaves. In a small bowl, beat egg and water; brush over pastry.

3. 3

   Bake at 400u00b0 for 12-14 minutes or until golden brown. Remove to wire racks to cool.

4. 4

   In a large bowl, combine the cheeses, parsley and pesto. Split pastry leaves in half. Spread 1 tablespoon cheese mixture over bottom halves; replace tops. Add a pimiento piece on each for a holly berry. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.