PUFF PASTRY HOLLY LEAVES
Steps:
- 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 baking sheets. With a toothpick, score veins in leaves. In a small bowl, beat egg and water; brush over pastry. 2. Bake at 400 degrees F for 12 to 14 minutes or until golden brown. Remove to wire racks to cool. 3. 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.
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