Carol,
NOT a stupid question at all, cause we had the same question at one time...
Deb makes wedges all the time now...
just make sure the edges of the puff pastry is sealed very well... and don't overcook!
Deb seals the edges with an egg wash... one egg beaten with a tbsp of water... just use a pastry brush to apply a thin layer and press the edges together, and then the tuck edges underneath...
I like it with Apricot Preserves and toasted almond "slivers"... Yummm...
Note: leftover egg wash can also be brushed over the top, thinly, to give the pastry a shiny golden color overall...
Purely for presentation... but makes it look really good!
