Puff Pastry Shells Allrecipes
How To Cook Puff Pastry Shells - How To Cook. Using puff pastry dough as cold ad possible. Dust the top of the puff with just a little flour, then use a rolling pin to very lightly roll across the seams and bumps from the packaging and make the pastry even.
If you ‘re making a tart or filled puff pastry, place it on the baking sheet before adding toppings or fillings. Place shells or cups about 2 inches apart on baking sheet. Reduce temperature to 400 degrees, and bake 20. For a sweet version of the pastry shells, fill them with juicy berries and a drizzle of honey, like i’ve done here. If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked puff pastry all over with a fork, which lets steam escape while baking. Separate one pastry sheet from the stack and place it on a lightly floured counter or rolling board. Warm up the puff pastry shells on the individual serving plates. Lightly roll out the puff pastry: Unfold the pastry sheets and brush the top of the dough with the egg wash. They work perfectly with savory fillings too:
Place puff pastry shells or cups on ungreased baking sheets with “top” facing up. Thaw the dough in the fridge for 3 to 4 hours, or follow the instructions on the box. Beat egg and water together in a small bowl. Center of pastry rounds, and lightly brush tops with beaten egg. Rewrap any unused pastry shells or cups in plastic wrap or foil and return to the freezer. Unfold the pastry sheets and brush the top of the dough with the egg wash. If you ‘re making a tart or filled puff pastry, place it on the baking sheet before adding toppings or fillings. Just follow this simple puff pastry cups recipes and you’ll end up with beautiful golden brown, crispy pastry cases. A box of frozen puff pastry usually contains individually folded and wrapped sheets of dough. Don't press to hard here or your pastry might not puff as much — the goal is just to flatten it, not to actually roll it out. Preheat the oven to 400 degrees fahrenheit.
