Puff Pastry shells?
I am supposed to bring either an appetizer or a dessert to a party this week and have some puff pastry shells that I would love to use up. I was thinking maybe a mini fruit tart or something with lemon curd if I do dessert ... What do you do with yours?
Or, were you talking about the prebaked Athena's shells, like these?
I think key lime curd would be good in them, too, for dessert. For an appetizer, I've mixed bacon, cream cheese, egg, finely chopped scallions, seasoning in them and baked for a bacon puff.
Box of 6 flat puff pastry shells, thawed, cut in 1/4's. Pinch and stretch to fit into mini muffin tins. Some will be fairly round, others sort of tri-cornered.
Mix 1 box Knorr dry leek soup mix and 8 oz. sour cream. Let sit for 20 minutes or so to rehydrate the soup vegetables. Add in 1 box chopped, frozen spinach, thawed and squeezed well.
Divide among cups. Bake in preheated 425 oven for 20 minutes. Yield 24.
Note: These are good hot and room temp, but to avoid sogginess, form your cups at home and take the filling separately to the party. Fill and bake there, if possible.
Are you talking about the pre-formed vol-au-vent shells, or another shape? You bake them off, remove the perforated round center section, fill and top with the "lid?"
I've used them for both sweet and savory dishes, actually the vol-au-vent shells for more savory than sweet, as an appetizer base or luncheon dish.
On the sweet end of the spectrum, I fill egg washed, baked off puff pastry strips or square tart shapes with a fruit curd, flavored pastry or whipped cream, and top with various cut fresh fruits and glaze. So you're mini fruit tart idea is a very good use for these shells. There are variations of fruit curds, ranging from lemon, lime, orange and grapefruit to exotic flavors like guava and passionfruit. Fruits can vary and be mixed, according to what's in season. Go wild.