Lunch: Puff Pastry Croutons

These crunchy little croutons have the same consistency as your favorite puff pastry and are a perfect addition to any bowl of soup or stock!

Ingredients

1 sheet prepared puff pastry (half of a 17-ounce package)
1 egg yolk
2 tsp. heavy cream
Chopped mixed herbs such as rosemary, thyme, and Italian parsley
1 tsp. kosher salt or shards of fine sea salt, such as Maldon sea salt

Instructions

Preheat the oven to 425 degrees. Line a half-sheet pan or heavy baking sheet with parchment.
Place pastry on a cutting board and cut crosswise and lengthwise with a very sharp knife (clean cuts will ensure the pastry layers separate and rise) to make 1-inch croutons (or any size you wish).
Brush top only of pastry with the egg yolk, being careful not to let any mixture drip down the sides or it will prevent pastry from rising evenly, and prick all over with a fork. Mix herbs and salt and sprinkle over pastry. Place the croutons on the prepared baking sheet and bake until the croutons are puffed, browned, and crisp, 15 to 20 minutes (the time depends on the type of pastry). If croutons brown too quickly before they are fully puffed, reduce the heat to 350 degrees. Transfer to a wire rack to cool until using. Nutritional information is based on one serving.

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