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You are here: Home / Recipes / How To's / How to Make Puff Pastry Cups (2 Ways)

How to Make Puff Pastry Cups (2 Ways)

Published June 7, 2017. Last updated July 23, 2020 by Lauren Vavala

Thanks for sharing!

Puff pastry cups can be used for so many delicious desserts and appetizers! These are two easy tutorials on how to make puff pastry cups!

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Edible bowls and cups are not only delicious, but super convenient!  We definitely say “YES!” to less mess!

Puff pastry is really delicious and tastes great when combined with fruit, pie fillings, cheese, peanut butter, and just about every single other food under the sun!  Using puff pastry cups makes serving appetizers and desserts fun and easy!  We use Pepperidge Farm Puff Pastry Sheets for both methods.

This post will teach you two different ways to make puff pastry cups using the same 12-cup cupcake pan.

Close Up of No-Bake Lemon Cheesecake Cups

The first method results in larger, shallower cups, like those pictured above) that are great for mini cheesecakes (a personal favorite!) and other thicker, less runny fillings.

Deeper Puff Pastry Cups

The second method, pictured above, will give you smaller, but deeper puff pastry cups that work best for smaller servings or with fillings that may be a bit more messy.

How to Make Puff Pastry Cups

Method 1 – How to Make Shallow Puff Pastry Cups

Preheat your oven to 400°F.

Scouring The Dough

After defrosting  your puff pastry sheet, roll it out on a lightly floured surface until the cupcake pan fits over it.  Using the cupcake wells as markers, mark the dough where it needs to be cut to make 12 equal size squares.

Poke Holes in Puff Pastry

Cut the dough and pierce holes in it with a fork. I use the back of a butter knife to cut the dough.

Lay Puff Pastry Squares Over the Cupcake Cups

Turn your cupcake pan up-side-down, lay a square of dough over each cup and lightly press around the cup to form a bowl shape.

Lay a sheet of parchment paper or Silpat mat over the top and then a flat baking sheet on top of that.  This will keep the base of the cups from rising too much.

Finished Puff Pastry Cups

Bake for 12-15 minutes until lightly browned.  Let cool and remove from the pan.  Viola!  Shallow puff pastry cups!

Method 2 – How to Make Deep Puff Pastry Cups

Making deeper puff pastry cups

For deeper puff pastry cups, instead of placing the squares of puff pastry dough onto an up-side-down cupcake pan, you will place the dough into the wells.

Pressing down dough to form wells

Bake for 12-15 minutes until lightly brown and don’t panic when you see the pastry has puffed up and covered the base!  Simply use the back of a spoon to press the dough down to form the well.

Puff Pastry Cups filled

We most recently used both these cups for the No-Bake Lemon Cheesecake you see in these photos, but the possibilities are endless! Leave a comment and let us know what you are planning to make puff pastry cups for!

Enjoy!

This post provides you with two easy tutorials on how to make puff pastry cups two ways - shallow and deep! They are a fun delicious way to serve appetizers and desserts!
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How to Make Puff Pastry Cups (2 Ways)

Here are two easy tutorials on how to make puff pastry cups!
Course Appetizers, Dessert
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 puff pastry cups
Calories 112kcal
Author Lauren Harris

Ingredients

  • 2 sheets frozen puff pastry such as Pepperidge Farm

Instructions

  • Preheat oven to 400°F. After defrosting your puff pastry sheet, roll it out on a lightly floured surface until the cupcake pan fits over it. Mark the dough where it needs to be cut to make 12 equal size squares. Cut the dough and pierce holes in it with a fork. Repeat with the other sheet of puff pastry.
  • For SHALLOW cups: Turn your cupcake pan up-side-down, lay a square of dough over each cup and press around the cup to form a bowl shape. Lay a sheet of parchment paper or Silpat mat over the top and then a flat baking sheet on top of that. This will keep the base of the cups from rising much.
  • For DEEPER puff pastry cups: instead of placing the squares of dough onto an up-side-down cupcake pan, you will place the dough into the wells.
  • Bake for 12-15 minutes until lightly browned. Let cool and remove from the pan. For the deeper puff pastry cups, use the back of a spoon to press the dough down to form a well.

Notes

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cup | Calories: 112kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 12mg | Calcium: 2mg | Iron: 0.5mg
How to Make Puff Pastry Cups (2 methods) - Puff pastry cups can be used for so many delicious desserts and appetizers! These are two easy tutorials on how to make your own puff pastry cups! | #dlbrecipes #puffpastry #howto #puffpastrycups #desserts #appetizers

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Filed Under: Desserts, How To's, Pies, Recipes

Comments

  1. Ellen Cronin says

    September 8, 2022 at 8:29 am

    Do the pans need to be greased or is there enough in the pastry itself to not stick?

    Reply
    • Lauren Vavala says

      September 8, 2022 at 8:31 am

      Hi Ellen,

      I’ve never had to grease the pans. The puff pastry dough usually has an excess of flour on it so it doesn’t really stick at all.

      – Lauren

      Reply
  2. Debbie Jones says

    May 2, 2022 at 11:45 am

    Making a lobster newburg recipe today for a birthday dinner for two. I need a larger cup to hold the filling. Any suggestions on how I can do that. Any help is greatly appreciated

    Reply
    • Carol says

      June 3, 2022 at 5:41 pm

      They sell a large muffin size pan .

      Reply
  3. Anita Day says

    December 20, 2021 at 2:06 pm

    A perfect serving size for individual mincemeat or mincemeat marzipan desserts.

    Reply
    • Lauren Vavala says

      December 20, 2021 at 6:45 pm

      Thanks so much!

      Reply
  4. Jenni says

    December 10, 2021 at 4:06 pm

    I’m going to make the shallow puffs. I’ll place a small lettuce leaf in the base, add some chicken salad, and garnish with toasted pecan crumbles.

    Reply
    • Jenni says

      December 12, 2021 at 5:40 pm

      I actually made my little chicken salad puffs today and they turned out beautifully! For my oven it was 12 mins exactly for the pastry. I tried 15 mins, and they came out a little too well-done. I let them cool completely, placed a lettuce leaf in each one, put a 2-tablespoon scoop of chicken salad in each cup, sprinkled with Old Bay seasoning and a few chopped pecans. Perfect!

      Reply
      • Lauren Vavala says

        December 12, 2021 at 5:52 pm

        Hi Jenni! These sound really good! Thanks for using the recipe – so happy it worked out for you!

        – Lauren

        Reply
  5. Amy says

    November 24, 2021 at 7:45 pm

    What if you need to bake the filling also? Do you still back the shells first, then fill and bake again?

    Reply
    • Lauren Vavala says

      November 25, 2021 at 10:51 am

      Hi Amy! Usually you can bake the the filling and shells at the same time. Just use the method where you bake the puff pastry IN the muffin tin. You can see an example in this Breakfast Puff Pastry Cups with Bacon, Egg, and Cheese recipe.

      Hope this helps,
      Lauren

      Reply
      • Gillian Brain says

        May 31, 2022 at 5:40 pm

        Hi Lauren, when baked the puff with goats cheese and cooked red onion in the muffin tins the base pastry wasn’t fully cooked but the rest was. How do I bake it so the base is fully cooked?

        Reply
        • Lauren Vavala says

          May 31, 2022 at 10:10 pm

          Hi Gillian! I would try to par-bake the cups for about half the bake time (use the method INSIDE of the muffin tin to do this), then fill and bake to finish off the puff pastry and warm/melt the filling. Different fillings may cause different degrees of moisture in the bottom of the cups, but I don’t think you should get much from the ingredients you mentioned. Hopefully this works better for you!

          – Lauren

          Reply
  6. Phyllis says

    August 12, 2021 at 5:24 pm

    I feel really dumb. I have sometimes had a problem finding puff pastry shells for my creamed chicken. I generally make cream puffs and fill with the chicken but that isn’t a great substitute. My store almost always has the puff pastry sheets. I just never thought of turning the sheets into cups. Thanks for the great idea

    Reply
    • Lauren Vavala says

      August 13, 2021 at 8:32 am

      HI Phyllis! So glad you found this post! I never thought to make creamed chicken over puffed pastry before, but I LOVE that idea! I actually just made a creamed chicken recipe for this website (for the fall) and served it over biscuits. I’m going to try the puff pastry next time so thank YOU for this idea!!

      – Lauren

      Reply
  7. Valerie says

    May 13, 2021 at 10:24 am

    Thanks for the tips, but can I use mini muffin pan?
    I’ve never used puff pastry. I want a bite size tart.

    Reply
    • Lauren Vavala says

      May 13, 2021 at 1:02 pm

      Hi Valerie, you can use a mini pan, for sure. Just keep a close eye on them when they bake since they may not take as long.

      – Lauren

      Reply
  8. Marisa Franca says

    October 18, 2018 at 9:27 am

    I simply love individual desserts. Puff pastry is a great staple to have on hand. Fill it and you have a great dessert. In fact, you could fill them with something savory and have a great appetizer. Thanks for the inspiration.

    Reply
  9. Veena Azmanov says

    October 18, 2018 at 7:25 am

    This is one of the favorite things for my kids to have. They love puff pastry with things in there they can enjoy. I make these quick shells and usually add custard pudding but this sounds so delicious. Can’t wait to try.

    Reply
  10. Dan Zehr says

    October 18, 2018 at 3:54 am

    Wow, I want to eat it every day! I’m sure this is very tasty. An interesting dessert for my children. I really like. It’s just incredible. Thank you!

    Reply
  11. Dianna says

    October 17, 2018 at 10:42 pm

    These puff pastry cups are such a good idea! I am going to make these for our next family gathering.

    Reply
  12. Claudia Lamascolo says

    October 17, 2018 at 9:13 am

    what a great idea making these in cups. Easy and no mess and much quicker I really need to try this they look so good!

    Reply
  13. Laney says

    October 16, 2018 at 11:44 am

    Thank you for the instructions – I needed them. Just a tiny error you might want to fix: about a third of the way down in the instructions you tell us to “scour” the dough. I tried that but hubby didn’t like the soapy taste. Are you sure you don’t mean to “score” the dough? Just saying.

    Reply
    • Lauren says

      October 16, 2018 at 2:23 pm

      Oh goodness. It’s supposed to just say “mark the dough” like in the recipe card. This was written a while ago, so who knows what in the world I was thinking at the time lol.

      Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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