Once your puff pastry is prepared, it's time to shape it into wafers. You have the option of using a cookie cutter or simply cutting it into squares or rectangles. Cut them into the size you desire or as many as you need, I made about two dozen with my small fluted edge cookie cutter.
For a lovely golden hue during baking, brush each wafer with beaten egg. Alternatively, you can brush the entire puff pastry sheet with beaten egg before using the cookie cutter. Arrange the wafers on a baking sheet lined with parchment paper. Place another sheet of parchment paper on top and then set a second empty cookie sheet over it. This nesting technique prevents excessive puffing while creating delightful puff pastry wafers. Bake for approximately 12-15 minutes or until they become puffy and achieve a golden-brown color. After baking, allow the wafers to cool on a wire rack as you proceed to prepare the savory cheese spread.
(Note: You can also customize this appetizer by adding toppings such as chopped olives, roasted red peppers, or even a sprinkle of fresh herbs for added flair.)