Star Puffs
Simple, sweet star puffs are a quick way to add a little magic to holiday treats.
Puffy little hearts sweetened with honey and (optional) confectioners' sugar. Simple to make and oh so easy to pop into your mouth.
These starry treats are perfect for any Independence Day celebrations or over the holidays and New Year. Each little star has a drop of honey at its core, but this can be easily swapped with your favourite jam, or even finely chopped fresh fruit (those these can easily leak while baking).
While I've cut these into stars, any shape can be used. Try hearts for Valentine's Day, or clovers for St. Patrick's Day, etc. These really are so simple I use them throughout the year at all sorts of gatherings.
Ingredients
(Makes 16 servings)
1 large egg, beaten
1 tablespoon water
1 sheet puff pastry, thawed
1/4 cup pure honey
1/4 cup baking monk fruit sweetener (or confectioner's sugar) (optional)
Directions
In a small mixing bowl, add the egg with the water and beat to combine into an egg wash. Set aside.
Preheat oven to 400°F / 205°C and prepare a sheet pan lined with parchment paper. Set aside.
Lightly flour a flat worksurface and roll out 1 sheet of puff pastry dough until it measures approximately 4 x 12 inches. Using a 1,3/4-inch star-shaped cookie cutter, cut out 32 pastry stars, gathering and rerolling the dough if needed.
Place a drop of honey in the centre of 16 of the starts keeping it away from the edges. Wet the edges of the stars with the egg wash then top with another star. Press the edges of the stars together. Brush the stars with the remaining egg wash.
Transfer the stars to the sheet pan and bake for 30 to 40 minutes, or until the pastry is puffed up. Remove from the heat and transfer to a cooling rack. Cool to room temperature and sprinkle with powdered monk fruit or sugar (optional). Enjoy.
Nutritional Information Per Serving:
total calories = 78.5 | total fat = 3.88g | saturated fat = 2g | cholesterol = 0mg | sodium = 55.25mg | net carbohydrates = 8.69g | dietary fibre = 1.14g | sugars = 4.44g | protein = 1.02g
