Directions

1. 1. Grease a baking sheet; set aside. Unfold pastry on a lightly floured surface; roll into a l6xl0-inch rectangle.
2. 2. Cut into two 8-inch circles; reserve trimmings.
3. 3. Spread jelly over top of each cheese round; sprinkle with nuts.
4. 4. Lightly press nuts into jelly. Combine egg and 1 tablespoon -water. Set aside.
5. 5. Place pastry circles over cheese rounds. Invert cheese and pastry.
6. 6. Brush edges of circles with egg mixture; pleat and pinch edges to cover and seal. Trim excess pastry.
7. 7. Place rounds, smooth sides up, on prepared baking sheet. Brush egg mixture over tops and sides. Cut small slits for steam to escape. Using hors d'oeuvre cutters, cut shapes from reserved pastry.
8. 8. Brush shapes with egg mixture; place atop rounds.
9. 9. Bake in a 400° oven 20 to 25 minutes or till pastry is deep golden in brown. Let stand 10 to 20 minutes before serving. Serve with apple and/or pear slices. Makes 2 rounds (12 appetizer servings).