Puff Pastry In Muffin Tin Recipes

CHURRO PUFF PASTRY MUFFIN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the puff pastry sheets in half, then use a rolling pin to roll each half out to 24 inches long x 8 inches (60x20 cm) wide.
• Brush the puff pastry sheets with the softened butter, then carefully roll them up into tight logs. Cut the logs in half lengthwise.
• Take each half and fold the smooth part of the dough inward to create a spiral shape.
• Place the spirals in a muffin tin and brush the tops with egg wash.
• Bake for 15 minutes on the top rack, then transfer to the bottom rack and bake for another 15 minutes.
• Combine the sugar and cinnamon in a small bowl.
• Remove the muffins from the oven. Once cool enough to handle, roll in the cinnamon sugar mixture.
• Enjoy!

PUFF PASTRY APPLE PIES

Steps:

• Peel the apple, core, and chop into very small cubes. Place in a bowl and mix well with the lemon juice. Add sugar, cornstarch, cinnamon, and nutmeg and mix well to coat.
• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter the molds of the muffin tin very well to prevent the tart shells from sticking.
• Unroll the puff pastry on the working surface, leave it on the paper it is rolled on.
• Cut circles to fit the muffin pan molds, about 7.5 cm/ 3 inches. You can use a cutter or a drinking glass of the appropriate size.
• Press the circles into the molds of the muffin pan. To get 12, you will have to roll the pastry scraps left over after you cut most of the circles again and cut a couple more circles.
• Fill the shells with apple filling and sprinkle with chopped walnuts. Bake for about 20 minutes or until the edges of the pies are golden brown. Leave in the tin for about 5-10 minutes. Transfer to a wire rack to cool.
• Sprinkle with icing sugar before serving, if desired.
• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
• Unroll the pastry on the working surface, leave it on the paper it was rolled on.
• Halve the pastry vertically to get two long wide stripes. Cut the stripes horizontally to obtain 8 pieces. If the sheets are as large as those I used, they will be about 10x12 cm/ 4-4.7 inches.
• Place the filling on one side, making sure you leave enough space on the side to fold the dough.
• Sprinkle some chopped walnuts on top of the filling.
• Fold and use a fork to seal the edges.
• Beat the egg and the milk together and use the mixture to brush the pastry.
• Bake for 20 - 25 minutes or until golden brown. Leave on the tray for about 5-10 minutes. Transfer to a wire rack to cool.
• Sprinkle with icing sugar before serving, if desired.

SPINACH PUFFS

Steps:

• Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.

APPLE PUFFY PASTRY

Steps:

• Preheat oven to 350 degrees.
• Peel and chop the apples into tiny pieces and add them in a large bowl.
• In the large bowl add the sugar, cinnamon, nutmeg and lemon zest and mix well to coat all of the apples.
• Roll out each sheet of puff pastry and then cut the pastry sheet into 8 squares using a sharp knife.
• Spray your muffin pan with nonstick spray. Place the pastry squares into a mini muffin tin, being sure to space them out so each has room to expand.
• Divide the apple mixture among the 8 muffin cups.
• Brush the pastry with the beaten egg.
• Bake for 10 to 15 minutes.
• Remove from the oven and let cool for 10 minutes, until the pastry releases easily from the muffin tin. Serve warm.

VEGETABLE-PUFF-PASTRY-MUFFINS

Steps:

• Preheat the oven to 200°C; grease your muffin pan.
• Cook the mixed vegetables until just tender.
• In a big bowl mix cream, 50 g cheese, flour and eggs. Season to taste. Add the veggies.
• Cut the puff pastry sheets in half. Stretch them a bit and line each muffin mold with one half.
• Fill with the veggie-mixture and then press together the tops of the puff pastry so that you get little packets in which the veggies are enclosed. Sprinkle with remaining cheese.
• Bake for 30-35 minutes.

MUFFIN PAN TOMATO TARTS WITH PUFF PASTRY

Steps:

• Preheat oven to 400 degrees.
• Gently unfold the puff pastry sheet and spread the mayonnaise evenly on it. Sprinkle salt and pepper evenly over the top.
• Cut the pastry sheet into equal thirds both horizontally and vertically, which will give you nine squares. Gently press each square into a cup of a regular size muffin pan which has been greased or lightly sprayed with a non-stick cooking spray.
• Place a small dollop of the pesto in each cup and divide the cheese and tomatoes evenly among the tarts. Top with grated parmesan cheese.
• Bake until the pastry is golden brown, which should take around 20 minutes. Let cool in the pan for 5 minutes and remove with a fork. Garnish with the basil and serve immediately.

QUICHE PASTRY CUPS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture., In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. Freeze option: Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through.

MINI APPLE PIES WITH PUFF PASTRY

Steps:

• Preheat oven to 350 degrees, and spray your muffin tins with nonstick spray. Set them aside before you begin to unwrap your puff pastry dough.
• Unwrap puff pastry sheet and cut it into 9 squares. Repeat with the next pack of puff pastry. You should have 18 squares/rectangles now.
• Place one square of dough into each muffin tin space and gently press them in.
• Fill each space with 1 heaping tablespoon of apple pie filling.
• Sprinkle each with cinnamon and some nuts.
• Place them in the oven for 14-15 minutes, or until golden brown. The pastry will be stiff and golden once done.
• Allow them to cool for 15 minutes before icing.
• Mix the powdered sugar and the milk/water to make a thick icing.
• Add icing to a zippered bag and snip one of the ends off.
• Swizzle icing on each puff pastry cup & enjoy.