Ingredients
1puff pastry sheet,(½ of a 17 oz package) prepared
1egg yolk
2tspheavy cream
mixed herbs,such as rosemary, thyme, Italian parsley, chopped
1tspkosher salt,or shards of fine sea salt, such as Maldon sea salt
Preparation
Preheat the oven to 425 degrees F.
Line a half-sheet pan or heavy baking sheet with parchment.
Place the 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 desired)
Brush the top only of the pastry with the egg yolk, being careful not to let any mixture drip down the sides or it will prevent the pastry from rising evenly, and prick all over with a fork.
Mix the herbs and salt and sprinkle over the pastry.
Place the croutons on the prepared baking sheet and bake for 15 to 20 minutes until the croutons are puffed, browned, and crisp (the time depends on the type of pastry).
If the croutons brown too quickly before they are fully puffed, reduce the heat to 350 degrees F.
Transfer to a wire rack to cool until using
