These fake puff pastry muffins are delicious little sweets that can be prepared in a flash. Perfect when you crave something sweet but don’t want to bake a cake. I filled them with pistachio cream, but hazelnut cream works just fine as well. I think even some jam would be perfect. In short… they easily adapt to any taste.
Other simple sweets with puff pastry:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 8 fake puff pastry muffins
As I mentioned in the introduction, if you prefer, you can replace the pistachio cream with hazelnut cream. In this case, use some hazelnut crumbs and a whole hazelnut to complete the fake puff pastry muffins.
- 1 roll puff pastry (rectangular)
- 1.4 oz pistachio cream
- 1 tbsp pistachio crumbs
- milk
- 8 pistachios (whole)
- powdered sugar
Tools
- 1 Rolling Pin
- 1 Crimped Wheel
- 1 Small Bowl
- 1 Brush
- Muffin Molds
- 8 Paper Cups paper
Preparation of Fake Puff Pastry Muffins
Unroll the puff pastry rectangle, keeping it on the baking parchment provided in the package. Gently roll over it with the rolling pin, then cut it in half using a crimped wheel.
Spread the pistachio cream evenly over one half, then sprinkle the pistachio crumbs.
At this point, cover this part with the unfrosted half and press lightly to make them adhere well to each other.
Now, with the help of the crimped wheel, cut strips 0.8 inches wide, starting from the short side of the rectangle.
Insert the paper cups into the cavities of one (or two) muffin molds; roll each strip on itself and place the obtained rolls inside the paper cups.
Finally, brush the rolls with a little milk and insert a whole pistachio in the center.
Bake the fake puff pastry muffins in a preheated static oven at 356°F for 25/30 minutes. Remove from the oven and let cool before dusting with powdered sugar. Enjoy! Paola
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