Try this Puff Pastry Shells recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees F. On a lightly floured surface roll out 1 pastry sheet 1/8-inch thick (about 15 by 11-inches) and with a 4-inch round cutter cut out 6 rounds. Roll out second pastry sheet and cut out 6 more rounds in same manner. Roll out remaining pastry sheet and cut out 4 more rounds in same manner. (There will be a total of 16 rounds.) Transfer 8 rounds to a large baking sheet. With a 2 1/2-inch round cutter cut out and discard centers from remaining 8 rounds to make rings. Prick rounds on baking sheet with a fork and brush lightly with some egg wash, being careful not to let wash run over edges. Center pastry rings on rounds, pressing together lightly to adhere. Brush tops of rings lightly with some egg wash, being careful not to let wash run over edges. Bake pastry shells in middle of oven until golden, about 9 minutes, and transfer to a rack. With a paring knife carefully cut out and remove pastry centers to form cavities. Pastry shells may be made 2 days ahead and kept in airtight containers. Reheat pastry shells in middle of a 400 degree F oven until warm before serving. Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9067 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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