Puff Pastry Shells
How to make puff pastry shells using store-bought puff pastry.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 4 puff pastry shells
Author: MyJoyDelights
- 2 sheets puff pastry (storebought)
- 1 egg, beaten
- 2 tbsps water
Take out puff pastry from the freezer at least 45 minutes before beginning, or leave the puff pastry in the fridge overnight to thaw. (Note 1)
Preheat oven to 204 C or 400 F. Prepare the egg wash by beating the egg with 2 tablespoons of water.
Lay down a sheet of puff pastry on the worktop. Brush the top of the pastry with egg wash. (Note 2)
Use a 7-cm (2.8-inch) round cutter to cut 8 circles from the pastry sheet. Use a 4.5-cm (1.8-inch) to cut through from 4 of the pre-cut circles.
Place down the cut circles on top of the 7-cm uncut circles. Finish by brushing once more with egg wash.
Bake in a preheated oven for 16-18 minutes until golden brown and puffed. Baking time may vary, so keep a close watch on them.
1 Puff pastry: The pastry must be very cold or a wee bit frozen when you use it.
Make sure to cut through from a firm and very cold puff pastry sheet to prevent pressing or mashing the layers together. Because if it does, the pastry shells will not raise as high and might turn into odd shapes during baking.
2 Egg wash: The egg wash will help seal or join the 2 circles together - do not skip it.