Puff Pastry Cases


by: Xeno

These puff pastry square cases make elegant little holders for sweet or savory fillings - ice cream, fresh berries, creamed spinach, sautéed mushrooms, or seafood stews to name a few. The holders gentle crunch offers a subtle contrast to the filling. When cutting a sheet of puff pastry dough into smaller sections, be sure it is well chilled, almost frozen. This will prevent the edges from crimping as you cut and will also make it easier to move pieces of the pastry from one surface to the other without their changing shape. As you make these cases, you may have to move them to the freezer several times to keep the dough cold. You'll need about two-thirds of a recipe of dough to make the amounts given here.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

1 1/2 cups butter

2 cups flour

1/2 teaspoon salt

2/3 cup cold water

1 whole egg (beaten)

1/2 teaspoon salt

Nutrition Facts
Puff Pastry Cases

Servings Per Recipe: 6

Amount per Serving

Calories: 559

  • Total Fat: 46.4 g
  •     Saturated Fat: 29.2 g
  •     Trans Fat: 1.9 g
  • Cholesterol: 122 mg
  • Sodium: 803.2 mg
  • Total Carbs: 31.8 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 0.1 g
  • Protein: 4.8 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Roll out a sheet of puff pastry dough between 1/8 and 1/4 inch thick. Trim off the edges.

2.  Cut the dough into 4-inch squares. Cut 1/2 inch in from the sides to make smaller squares surrounded by a 1/2-inch-wide border.

3.  Brush the inside square with water.

4.  Lift one corner ofthe outer square and fold it diagonally so that its corner is directly over the opposite corner of the inner square. Press the corner gently in place.

5.  Repeat with the opposite corner.

6.  Press to hold the corner in place.

7.  Press gently all around the square to keep the border in place. Brush the border and the curled corners with egg wash. Don't let any drip down the sides.

8.  Cut halfway down into the inner square all around the inside border. Bake.

9.  Cut around the inside of the prebaked shells and gently pull away the little square on top to use as a lid.

10.  Pull out and discard any uncooked dough.

11.  Place the filling inside - raspberries with whipped cream is shown here - and place the lid on top.

related recipes