Preheat oven to 400˚F.
While still frozen, cut pastry into rounds.
Pierce each with a fork.
Place on non-stick baking sheet, leaving
room between rounds, to allow continuing
defrosting.
Brush with butter.
Bake for 10 to 15 minutes, or until puffed
and golden brown. Allow to cool if using
topping ingredients that should stay cool.
You can top each pillow with anything you
like. Some suggestions:
• Crème fraiche, smoked salmon and chive
• Crème fraiche, thinly sliced cucumber
and salmon roe
• A wedge of Comté cheese and a baked
cherry tomato (drizzled with olive oil)
• Sliced cucumber, herbs and microgreens
(drizzled with vinaigrette)
