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Pastry Sea Shells |
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Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pastry Sea Shells recipe on the web!!Pastry for a double-crust pie _ scallop shells large At least 1 1/2 hours or up to 1 day before serving: Preheat oven to 400°. Divide dough in half. Wrap and refrigerate one portion. Roll other portion of dough to 1/4 -inch thickness. Cut into four pieces and fit one piece gently into a scallop shell, trimming dough at edge of the shell. Prick pastry with a fork. Place a second shell on pastry and press shells gently together. Repeat with remaining three pieces of pastry and 6 scallop shells. Place on a baking sheet. Bake for 12 minutes. Carefully lift off each top shell with a sharp knife and bake pastry shells 3 to 4 minutes longer or until a light golden brown. Place shells on a wire rack and cool at least 10 minutes before gently removing pastry. Repeat with second half of dough. Cover baked pastry shells and store in a cool, dry place. About 10 minutes before serving: Reheat shells on a baking sheet in a preheated 375° oven for 8 to 10 minutes. Bologna Roll-Ups Brie In Brioche Confetti Dip Guacamolé Olive-Nut Canapés Pastry Sea Shells Pineapple Cheese Ball Raspberry Dip Della Robbia Seafood Supreme Smoked Salmon And Fettuccini Steak Tartar Winter Fruit Cup |
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