Roll out the puff pastry on the work surface and cut out the trees with the mold (they must be even in number, so that you can combine them two by two).
Stuff the center of a sapling with the chosen filling, then overlap a second sapling, seal the edges with the prongs of a fork and decorate with peppercorns.
Continue like this for all the saplings, placing them on a baking sheet lined with parchment paper as they are ready.
Bake for about 15 minutes at 220 ° C in a preheated convection oven.
The stuffed puff pastry saplings are ready: let them cool down a little before serving.
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