Puff Pastry and Parmesan Cream Appetizers

• 1 12 cups fresh cream (375 ml)
• 7 12 ounces parmesan cheese, freshly grated (220 g)
• 14 ounces puff pastry, defrosted and rolled neatly (400 g)
• 1 egg, beaten
• black sesame seed (optional)
• finely chopped chives (or spring onions or bacon bits)

1. Heat oven to 400 deg F/ 200 deg Celsius.
2. Unroll the pastry on a lightly floured surface.
3. If necessary, roll slightly thinner.
4. With a cookie cutter (use any shape you like) cut out shapes until you have used up all the pastry.
5. Brush the pastry shapes with beaten egg, and sprinkle with black sesame seeds if using.
6. Transfer to a baking tin, and bake in the preheated oven until puffed and golden, about 5 - 7 minutes, depending on size: do keep a watch.
7. Whip the cream until stiff, then fold in the grated parmesan.
8. When the pastry shapes have cooled, pipe or spoon a little parmesan cream on each, and garnish to taste.

fresh cream, parmesan cheese, pastry, egg, black sesame, chives

Taken from www.food.com/recipe/puff-pastry-and-parmesan-cream-appetizers-290351 (may not work)