Puff pastry consists of many layers of very thin pastry piled on top of each other. When baked, the pieces create a flaky crust appropriate for breakfast foods, desserts, appetizers and even entrees. Consumers can follow their own recipes and make the pastry from scratch or purchase pre-made sheets or shells. Cooks may employ various methods to create bowls from puff pastry, each resulting in different sizes and quality of puff pastry bowls.
Things You'll Need
- Dusting of flour
- Puff pastry dough
- Rolling pin
- 4-inch ring
- 3-inch ring
- egg wash
- pastry brush
Dust your work surface with flour to prevent the dough from sticking. Roll out the finished dough or unfold the pre-packaged dough onto the surface.
Cut circles in the dough with a 4-inch ring. These form the bottoms of the bowls, so cut as many as you want to create.
Cut 3-inch circles in four of the larger pieces to create a ring. Brush the outside edge of the 4-inch, larger circle with egg wash and then place these rings on top of each other on top of one of the 4-inch circles, brushing with egg wash on top of each layer. The rings build up to create the sides of the bowl. Cut four 3-inch circles for each bowl you want to make.
Brush the edges and top of the finished bowl with egg wash and bake for about 20 minutes at 400 degrees Fahrenheit.
Tips & Warnings
- To create smaller bowls, stack layers of puff pastry on top of each other. Cut circles in the pastry the diameter of the bowl you want to create. Cook as directed and then pull out the pastry from the middle of the cooked bowl once it has cooled, creating the size of the opening you desire.
- You may also purchase pre-made puff pastry shells to use as bowls.
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