Preparing Rectangular Pastry Cases



1) On a lightly floured work surface, roll out pastry 3 mm (1/8 inch) thick and cut it into 6 rectangle.

2) Transer the rectangles to a baking sheet with a metal palette knife.

3) Brush eah with egg glaze (be careful not to let glaze run over the edges of the pastry or it will not rise evenly while cooking.



4) If you like, decorate the pastry cases (feuilletés) by making shallow indentations at 1 cm (1/4 inch) intervals along the outside edges with the back of a knife.

5) Lightly trace decorative lines on the tops of the pastry cases with the tip of the knife.