* - Cut beller pepper into thin long slices and place it diagonally on the cut puff pastry sheet and close the opposite egdes with a drop of water. You can add a pinch of pepper or oregano to the peppers before closing the pastry edges for that extra flavour.
* - Apply egg wash to the pastry sheets and bake in a pre-heated oven at 180 deg C for about 20 mins or till they turn golden brown.
* - The cut 1 cm thin strips of puff pastry can be skewered on in a zig-zag manner, and brushed with egg white and dusted with pepper or oregano. Thats what is called as "Romano Ribbons" ..easy, is it not?
* - For puff pastry shells, cut the thawed and rolled puff pastry sheet using a cookie cutter / glass / or any mould depending on the required shape. In the picture above - bottom right hand corner, I have used a plain round glass to cut the sheet and a smaller round shaped glass to just make an incision on the pastry. Do not cut. Bake at 180 deg in a pre-heated oven for 20 mins or till gloden brown and cooked.