Want an impressive and fun food to feed a crowd? I made these pretty puff pastry cups for a recent bridal shower at StoneGable. They were filled with a delicate and yummy chicken salad laced with herbs.

What a hit!

 The best part of this recipe is knowing how to make these darling little crispy cups... they can be filled with both savory and sweet offerings making them so versatile!!!

Easy-peasy... I'll show you how...



Here they are ready to be served...

If you missed it, you can see the bridal shower by clicking HERE







Today I will show you how to make these great little pastry cups. Look for an upcoming post for the Herbed Chicken Salad...






PASTRY CUPS
1 box of pastry dough, barely thawed
flour
1 egg, scrambled in a small bowl
assorted round cookie cutters (adjusted for the size you need them)

Preheat oven to 400 degrees.

Flour a work surface liberally.

Open puff pastry and lay on the floured work surface. Do not roll out. It should be just barely thawed.






Using a round cookie cutter ( I used a 2 1/4 inch round) cut out 12 rounds per sheet.















 You will have 24 rounds in all.








Put 12 rounds aside.

Using a smaller round cookie cutter ( I used the fluted end of a 1 1/2 inch round), cut out the center of the 12 rounds.












Brush the egg wash around the edge of one solid round.







Top the solid round with a round that has the fluted hole cut out and brush just he top with the egg wash.

Put on the fluted top and dot with egg wash.  Be careful not to get the egg wash down the sides of the pastry or they will not rise properly.

If you make them for a sweet filling, a little bit of sanding sugar can be sprinkled over the egg wash for a sweet crunch!







You should have 12 pastry cups assembled. Put them on two parchment line baking sheets. Pop them into the freezer for 10 minutes or the frig for 15 minutes. This step is necessary to make them rise.









 Bake them for about 20 minutes, until they have risen and are golden brown. Remove the pastry cups and cool completely on a cooling rack.








To use, pop the top out with a fork and fill. You can add the top back on if you wish.


Puff Pastry cups will keep a few days in an airtight container.  Before serving crisp them up in a 350 degree oven for 5 minutes, and then cool.








I love the versatility of these wonderful buttery cups. They can be made in many sizes according to how they are filled.


Wouldn't they taste delicious filled with ice cream and dripping with chocolate sauce... topped with homemade whipped cream, of course!!!




Get the fabulously delicious HERBED CHICKEN SALAD recipe by clicking HERE
 
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