Ham and Mozzarella Stuffed Puff Pastry Shells: Impress Your Guests with This Wonderful Recipe!

These puff pastry shells transform any gathering into a culinary event. Each shell cradles a creamy dollop of cheese, a crisp bite of fresh lamb’s lettuce, tender slices of ham, and mini mozzarella balls. Serve them as an appetizer for dinner parties, brunches, or festive occasions, this recipe is a guaranteed crowd-pleaser.

What are Puff Pastry Shells?

Puff pastry shells are miniature pastries made from layers of dough and butter that rise when baked. Originally rooted in French patisserie, puff pastry, or pâte feuilletée, has been a favorite for centuries. They create a satisfying crunch, while the hollow center provides the perfect vessel for fillings ranging from creamy cheeses to meats or even sweet fruits. The multiple layers of puff pastry are achieved through a process called laminating, which can produce up to 729 layers of butter and dough in traditional methods.

Pro Tips for the Best Puff Pastry Shells

• Handle the dough gently to maintain its delicate layers; excessive handling can lead to a dense texture.
• Swap ham with smoked salmon, roasted vegetables, or even sweet fillings like fruit preserves for variety.
• Puff pastry is best enjoyed immediately after assembly for maximum crispness.

Frequently Asked Questions

Can I make these puff pastry shells ahead of time?

Yes! You can bake the shells in advance and store them in an airtight container. Assemble the fillings just before serving to keep them crisp.

What can I substitute for cream cheese?

Mascarpone, ricotta, or a soft goat cheese can be used for a slightly different but equally creamy texture.

Can these be made vegetarian?

Yes! Simply omit the ham and load the shells with roasted vegetables, sun-dried tomatoes, or extra cheese.

How do I prevent the puff pastry from becoming soggy?

Ensure fillings are not too wet, and allow baked shells to cool completely before adding moist ingredients.

How to Store Puff Pastry Shells

Store any leftover baked puff pastry shells in an airtight container at room temperature for up to 1 day to maintain their crispness. If they are already filled, keep them refrigerated and consume within 24 hours, but note the pastry may soften slightly.

How to Make Puff Pastry Shells

Step 1

Step 1

Unroll the puff pastry on a clean work surface. Using a cookie cutter, cut out even circles from the dough.

Unroll the puff pastry on a clean work surface. Using a cookie cutter, cut out even circles from the dough.

Step 2

Step 2

For the remaining circles, lightly score the surface with a knife, careful not to cut through completely.

For half of the circles, gently pinch the edges with your fingers to form shallow shell shapes.

Step 3

Step 3

Place the shaped pastry pieces onto a baking tray lined with parchment paper and brush lightly with beaten egg.

For the remaining circles, lightly score the surface with a knife, careful not to cut through completely.

Step 4

Step 4

Bake at 180°C (360°F) for 10 minutes.

Place the shaped pastry pieces onto a baking tray lined with parchment paper and brush lightly with beaten egg.

Step 5

Step 5

Once baked, cut each shell in half horizontally, keeping one side attached so you can open them slightly like a mini pocket.

Bake at 180°C (360°F) for 10 minutes.

Step 6

Step 6

Pipe cream cheese into the hollow center of each puff pastry shell. Add a small handful of lamb’s lettuce, a slice of cooked ham, and a mini mozzarella ball.

Once baked, cut each shell in half horizontally, keeping one side attached so you can open them slightly like a mini pocket.

Step 7

Step 7

Arrange the filled puff pastry shells on a serving plate and enjoy.

Pipe cream cheese into the hollow center of each puff pastry shell. Add a small handful of lamb’s lettuce, a slice of cooked ham, and a mini mozzarella ball.

Step 8

Step 8

Arrange the filled puff pastry shells on a serving plate and enjoy.