Puff Pastry Shells
Creating these is a relatively straightforward process, and the true excitement begins after baking, as they offer endless possibilities for delightful fillings, whether sweet or savory. The crucial factor is ensuring your puff pastry dough is exceptionally firm and extremely cold, preferably with a partial frozen state, before commencing the cutting. Achieving clean, precise cuts is essential, as mashing the pastry layers together may hinder the shells from rising to their full potential and result in irregular shapes during baking.
Ingredients
- 1 egg, beaten
- 2 tablespoons water
- 4 sheets frozen puff pastry
Instructions
- Beat egg and water together in a small bowl.
- Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Nutrition
Calories: 1346kcalCarbohydrates: 109gProtein: 19gFat: 93gSaturated Fat: 24gCholesterol: 47mgSodium: 618mgPotassium: 164mgFiber: 4gSugar: 2gCalcium: 31mgIron: 6mg
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