Pastry Cups Can Substitute Frozen Puff Pastry Recipes
PASTRY CUPS (CAN SUBSTITUTE FROZEN PUFF PASTRY)
Provided by Ming Tsai
Time 30m
Number Of Ingredients 5
Steps:
- In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.
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- Preheat oven to 400°F. After defrosting your puff pastry sheet, roll it out on a lightly floured surface until the cupcake pan fits over it. Mark the dough where it needs to be cut to make 12 equal size squares. Cut the dough and pierce holes in it with a fork. Repeat with the other sheet of puff pastry.
- For SHALLOW cups: Turn your cupcake pan up-side-down, lay a square of dough over each cup and press around the cup to form a bowl shape. Lay a sheet of parchment paper or Silpat mat over the top and then a flat baking sheet on top of that. This will keep the base of the cups from rising much.
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