Cut
a circle out of your puff pastry that is slightly larger than the pan.
Not exact matches
Using a cookie cutter, cut
out twelve
circles from each sheet
of puff pastry.
Roll
out the second half
of the
puff pastry and cut a
circle the same size as the bottom.
Using a plate or bowl approximately 8» / 20 cm in diameter and a very sharp knife, cut
out a
circle of puff pastry.
Crack an egg into the cut
out circle of each pastry rectangle and place skillets onto the baking sheet (
circles of puff pastry should still be on the tray).
Working quickly, dip the side
of 1
puff into caramel (you want just enough caramel to allow you to «glue»
puffs together) and stick hot caramel side down onto parchment just inside the 8»
circle; the top
of the
puff should be facing
out.
Whether you buy ready made pastry cases, or spend a little time cutting
out little
circles of puff pastry, brushing them with butter and baking them in a muffin tin (easy peasy), you're left with a hardy vessel ready to be filled with all manner
of things that can be made ahead
of time: simple prawn cocktail, easy guacamole, maybe topped with a little bacon and sour cream, goat's cheese with tomato salsa and basil... all these are easy and quick.
Lightly flour the parchment paper (I actually used icing sugar instead
of flour), then roll
out the
puff pastry to loosely form a
circle shape.