Unfold thawed frozen puff pastry on a lightly floured surface. Cut into pieces just large enough to wrap around your food (see below) with a 1/2-inch overlap. Wrap, moisten the edge with water and pinch to seal.
Transfer to a parchment-lined baking sheet, seam-side down. Whisk 1 egg with 2 tablespoons water; brush on the pastry and freeze until firm, about 20 minutes.
Preheat the oven to 400 degrees F. Bake until the pastry is puffed and golden, 20 to 25 minutes.
Bacon: Cook until crisp and drain; stack 3 slices.
Goat Cheese: Use a thick slice; freeze 2 hours before wrapping.
Jalapenos: Seed if desired.
Marinated artichoke hearts: Drain and pat dry.
Pears: Stack 3 slices.
Portobello mushrooms: Remove the stems; scrape out the gills.
Prosciutto: Stack 3 slices.
Photograph by Levi Brown
Recipe courtesy of Food Network Magazine