Pastry Cups Can Substitute Frozen Puff Pastry Recipes
PUFF PASTRY BREAKFAST CUPS RECIPE BY TASTY
Here's what you need: puff pastry, water, eggs, egg wash, olive oil, orange bell pepper, red bell pepper, salt, pepper, bacon, shredded cheddar cheese, fresh chives
Provided by Katie Aubin
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C).
- Make three vertical cuts from top to bottom of each puff pastry sheet. The cuts should be about 2.5-inches (6-cm) apart. Repeat horizontally to make 18 squares.
- Brush a square pastry lightly with water then place another square on top of it. Cut off any uneven edges. Repeat with the remaining squares.
- Place the square pairs about 1-inch apart on a baking sheet, and brush the top of each with the egg wash.
- Bake for 20 minutes or until pastry is a pale golden color. Remove from oven and let cool.
- In a large pan, combine olive oil, peppers, salt and pepper. Cook for 8 minutes or until the peppers have softened.
- Cut a rectangle in the middle of each square puff pastry and push it down. Fill the inside of the puff with a thin layer of bacon, cheddar cheese, and peppers. Use a small spoon or utensil to push the layers down. Carefully crack an egg on top.
- Bake for an additional 20 minutes or until egg white is no longer translucent or runny.
- Serve with pepper and chives.
- Enjoy!
Nutrition Facts : Calories 908 calories, Carbohydrate 43 grams, Fat 65 grams, Fiber 2 grams, Protein 37 grams, Sugar 3 grams
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- Phyllo dough. Phyllo dough or also spelled as filo dough is a lot crispier in texture than puff pastry. Although the composition and thickness of both the products are completely different, phyllo dough makes for a good substitute for puff pastry.
- Biscuit dough. Biscuit dough is probably the best substitute for puff pastry. It not only delivers the same texture but also gives the same flavor profile.
- Pie crust. Pie crust is probably not the best alternative but if you happen to have store-bought pie crusts at home, then there is no harm in using them.
- Rough puff pastry. People think that rough puff and puff pastry are the same things. However, the difference lies in its process. The entire process is the same apart from the way you fold the butter.
- Store-bought puff pastry. Bakers look down upon store-bought puff pastries because they don’t use good products and their taste is also entirely different.
- Blitz puff pastry. This isn’t really a specific type of pastry. It is more of a technique. Since, puff pastry takes hours to make, with this technique, you can make your puff pastry in a jiffy.
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