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.
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.
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.
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.
Cut the dough and pierce holes in it with a fork. I use the back of a butter knife to cut the dough.
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.
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
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.
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.
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!
How to Make Puff Pastry Cups (2 Ways)
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.
