These cute and playful treats are a great way to usher in spring. Kids love them!
Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.
Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.
If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.
Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.
Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.
To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.
Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.
Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.
To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.
Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.
1. Preheat oven to 350°F and unroll refrigerated Puff Pastry Dough. Cut into 12 even squares (4 strips on the long side, 3 strips on the short side), or match number of squares to your muffin tin.
2. Spray muffin tin with baking spray, or use non-stick Teflon coated muffin tin. Place a pastry square in each tin cavity. Press and bend corners to the outside. Brush each with egg wash.
3. Bake 10-12 minutes until golden brown. Allow nests to cool before adding mousse. Once cool, spoon mousse into baked nesting cups (you can also use a pastry bag or a Ziploc bag with one corner cut off). Garnish with toasted coconut and mini eggs (can assemble 2 hours before serving, storing in fridge until ready to serve).
4. Mousse Directions: Beat egg yolks in a small bowl with electric mixer on high speed for about 3 minutes or until thick and lemon colored. Gradually beat in sugar. Heat 1 cup whipping cream, in 2 quart saucepan, over medium heat until just hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat for about 5 minutes, stirring constantly until mixture thickens (do not boil). Stir in baking chips until melted. Cover and refrigerate about 2 hours until chilled. Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Set aside in refrigerator until ready to serve.
5. Toasted Coconut Flakes Directions: Preheat oven to 350°F. Place coconut flakes on a cookie sheet and bake in the oven for about 10 minutes until light brown. Set aside.