Mini Puff Pastry Shells With Whipped Cream

Ingredients

• 1 lb puff pastry
• Egg wash (1 egg beaten with water)
• Granulated sugar
• Whipped cream (Chantilly), jam, or tart marmalade for filling

Method

1. 1 Roll puff pastry to 1/8-inch thickness. Cut 30 rounds (2.5-inch diameter) using a fluted cutter.
2. 2 Cut centers out of 15 rounds (1-inch cutter). Roll out scraps to cut 15 more rings. Brush rings with egg, stack two by two, and press edges to seal.
3. 3 Place shells on a baking sheet, brush with egg wash, and bake in a brisk oven (400°F) until nearly done.
4. 4 Sprinkle with sugar and return to oven until glazed and fully cooked. Remove and place on a warmed platter.
5. 5 Fill with Chantilly cream, jam, or tart marmalade just before serving.