Decorate Your Food with Pastry Cut-Outs
Decorating Wellingtons with cutouts of puff pastry may seem fussy, but it looks like a million bucks. Here's how to do it.
Using a paring knife, trim shapes out of pastry that is thawed but cold — it’s hard to cut clean, even lines from warm dough.
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Make vein imprints with the knife tip, then artfully “glue” the leaves and berries — or whatever designs you prefer — onto the Wellington with some of the egg wash. Finally, brush the cutouts again with egg wash so they turn a pretty brown when baked.
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