Recipe By Chef John
Rating
Published Dec 1st
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 1345.8

These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.

Recipe Ingredients

  • 1 egg, beaten
  • 2 tablespoons water
  • 4 sheets frozen puff pastry

Cooking Directions

  1. 1 Beat egg and water together in a small bowl.
  2. 2 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.
  3. 3 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

Nutrition Facts

  • Calories 1345.8
  • Carbohydrate 108.8 g
  • Cholesterol 46.5 mg
  • Fat 93.1 g
  • Fiber 3.6 g
  • Protein 19.2 g
  • Saturated Fat 23.6 g
  • Sodium 617.8 mg
  • Sugar 1.9 g

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Reviews

  1. My shells still stanted a little and I was sure I had not pressed the layers ar any point. This was not a big deal and they were absolutely delicious.
  2. I baked it at 400 F. for 10 minutes (convection oven) and they turned out good. However, I used a muffin pan to bake them.
  3. video says to bake at 400 F.
  4. I watched the video well worth it. Chef John makes it so easy! I though mine had thawed too much so after cutting and egg washing them I popped them in the freezer for about 15 minutes and crossed my fingers...turned out beautiful! Thanks again Chef John for another great recipe! I'll be making these - Read more ...
  5. These were fun to make and they came out perfect. Being from Philadelphia I filled them with thinly sliced steak fried onions and peppers and then I poured cheese sauce over the top - a puff pastry cheesesteak!
  6. Loved how easy and stunning on a buffet will use again!
  7. Watch the video before making these! I made these twice; once without watching the video and once after I'd watched it. Both times I used gluten free pastry and imagine this may be the reason they didn't puff as much as a gluten puff pastry would. Not fully understanding the technique, the first time I - Read more ...
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