Although the recipe says a package of puff pastry dough, the recipe made it sound like only one sheet was needed. I did struggle a bit getting the pastry into the proper size, ended up with way too much filling, at which point I realized I should have used both sheets. The filling was tasty, and if you are good with pastry - would make a nice appetizer, although I though they lost a lot once they cooled to room temperature. Much better when hot. It reminds me of one of my favorite recipes, which used the very thin sliced pepperidge farm bread cut into circles and fit into buttered muffin tins. You can bake the bread until golden and remove from the cupcake tins, you have little tart shells, then, and you could use this recipe as a filling. I think I would try that next time since I struggled with the pastry dough.
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