Puff pastry question
I have never used puff pastry but would like to make individual "cups" of raspberies and whipped cream (similar to somthing I saw on Giada's show last week).I was wondering if I can roll out the puff pastry,cut it into squares, and then fit it into muffin tins to make the cups? I guess I should (if I can do that) bake the "cups", then cool them and finally fill them?
As I said, I have never used puff pastry, and just wondered if I can form them into cups, bake them and then fill them? Will they be sturdy enough when I remove them from the muffin tin?
Thaks, and any suggestions will be considered.
Hmm. This is going to be tough to explain without pictures.
Lay the puff pastry flat on the counter. Now cut large circles out of it with a cookie cutter. Take a smaller cookie cutter and cut small circles out of half the large circles, to make O shaped pieces. These O shaped pieces will form the walls of the cups. Lay the large cirles on a baking sheet. Brush the outside edges of the large circles with an egg wash. Lay the O shaped pieces on top of the large circles, edges even. Prick the bottom of the large piece that you can see inside the O shaped piece. Bake as directed, probably 10-12 minutes at 400 F.
If all goes well the bottom portion that you pricked will not rise but the edge parts will, forming cups.
Here's a link that includes instructions with illustrations.
Even easier would be to buy the frozen puff pastry shels. If you try to just fit puff pastry in to muffin cups they will for the most part puff up into puffy muffins unless you follow the steps outlined by Euonymous. I found that out the hard way a long time ago when I wanted to bake a rectangular puff pastry shell for a tart. I just roled it out and fit it into the tart pan. What i needed to do was cut the pastry first to fit the bottom and then cut seperate sides, sort of like building with Lincoln Logs to form the sides. It does help to prck the bottom well and if you have pie weights put a piece of foil or parchment on the bottom and top with the weights, dried bans or rice to weigh the bottom down to keep the bottom from raising too much.
I'd just go with cutting into squares and fitting into muffin pans. The important thing to me, when working with commercial puff pastry, is to roll it out so that it's thinner than the frozen sheet. If you don't, it's a bit doughy.
I did something with puff pastry for the first time recently too. One thing I found is that you have to work quickly because it gets so soft when it gets warmer and gets all stretchy and wonky looking because of the butter. I made some weird looking tasty turnovers on Friday. I could swear one looked like Spongebob.
If you feel you might be slower (like me) you could cut the puff pastry in half; work with one half while leaving the other half in the refrigerator and take out the other half when you're done with the first bit. It might seem like you won't have to because it's not that big of a square, but it gets warm quickly.
I'd simply forget the muffin pans and cut the puff pastry into circles with a cutter. It holds its shape and rises beautifully.
The cup idea works great with fillo. You do get a bit of puffing, but not too much. I do four or five layers, then put it in the tin butter side down, bake until golden. Best baked the day you will use them, but you can prep them ahead and refigerate or freeze, wrapped in plastic.