1 packagepuff pastry sheets (I used Pepperidge Farm)
1 eggwhisked
Instructions
Make the simple syrup. In a small saucepan, stir granulated sugar and water together. Bring to a boil then reduce heat to low to simmer for 5 minutes. Remove from heat and let cool. Set aside.
Thaw the puff pastry according to package directions, usually about 20-30 minutes. Line a cookie sheet with parchment paper. Set aside.
Preheat oven to 400ºF.
Unfold both pastry sheets and cut each sheet into 9 circles using the rim of a glass cup or a biscuit cutter.
Place a tablespoon of the picadillo filling in the center of each dough circle. Cover with another dough circle on top.
Gently seal the edges of the dough circles together using a fork or by pressing down with your fingers. Brush egg wash on each pastry to get that flaky crust.
Bake for 20-25 minutes or until golden brown.
Remove the pastries from the oven and lightly brush the pastries with simple syrup. Serve immediately and enjoy!