Pastry Cups (Can Substitute Frozen Puff Pastry)

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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2 cups all purpose flour

4 ounces, 1 stick of butter, cut up into small pieces and frozen (JB trick)

1 teaspoon salt

A pinch of 5 spice powder

2 eggs lightly beaten with 1 tablespoon ice water


  1. In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.

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