Coupelles de pâte feuilletée au shrikhand

Ingrédients

• For Shrikhand Puff Pastry Cups
• 7x11 cm pre-cut sheets of puff pastry (400 g), 4 sheets, thawed
• Milk/Egg wash/melted butter
• 1 cup shrikhand, or as needed
• Dry flour for dusting
• For Garnishing (optional): Sliced Pistachios, Dried Rose Petals, Edible Golden Leaves
• NOTE: Some ingredients can be replaced with their vegan counterparts.

Préparation

1. 1

   --- Baking Puff Pastry Cups: ---

2. 2

   Preheat your oven to 400°F/200°C. Ensure the puff pastry sheets are thawed for 30 minutes if using frozen ones. Dust the work surface with some dry flour. To make the cups, use the larger circle cutter to cut out three circles from each sheet. Now, take a smaller cutter to score (not fully cut) an inner circle in the dough. Use this scored circle as a guide to remove the center of the dough, forming the cup once it's baked. Brush off the extra flour and brush the squares with milk/egg wash. Place the pastry circles on a parchment paper-lined baking sheet. Preheat the oven for 20-22 minutes (center rack) until the puffs are puffed and golden. Remove from the oven and let them cool for about 30-40 minutes.

3. 3

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

4. 4

   --- Assembling: ---

5. 5

   Using the center score as a guide, use a paring or serrated knife to gently remove the top center from each puff, removing layers of dough (from the center if needed) to form a neat cup. Follow the same procedure with all the cups. Add your favorite shrikhand to a piping bag. Pipe chilled shrikhand into each cup and garnish with pistachios, dried rose petals, and edible golden leaves. Enjoy your homemade puff pastry cups! Alternatively, keep you can keep the filled cups refrigerated for 3-4 hours or until ready to serve.

6. 6

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

7. 7

   --- ENJOY THIS RECIPE ---

8. 8

   ENJOY THIS RECIPE.