Best 2 Mini Pastry Cup Recipes

Indulge in a delightful culinary journey with our enticing Mini Pastry Cups recipes. These bite-sized treats are not only visually appealing but also a symphony of flavors that will tantalize your taste buds. From the classic Vanilla Custard Cups, bursting with creamy vanilla goodness, to the decadent Chocolate Mousse Cups, offering a rich and velvety chocolate experience, our collection caters to every palate. For a fruity twist, try our refreshing Lemon Curd Cups, bursting with citrusy tang, or our indulgent Strawberry Cream Cups, filled with luscious strawberry filling. And for those who love a playful twist, our Nutella Cheesecake Cups combine the irresistible flavors of Nutella and cheesecake in a miniature masterpiece. Whichever recipe you choose, these Mini Pastry Cups are guaranteed to be the stars of your next gathering.

Here are our top 2 tried and tested recipes!

MINI CANNOLI CREAM PASTRY CUPS

Mini Cannoli Cream Pastry Cups image

Holy cannoli, these mini dessert cups are cute (if we do say so ourselves). Whip them up fast with a quick filling and Pillsbury pie crust!

Provided by Arlene Cummings

Categories Dessert

Time 45m

Yield 48

Number Of Ingredients 9

Ingredients

1 container (15 oz) whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips
Additional powdered sugar

Steps:

In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 3 g, TransFat 0 g

QUICHE PASTRY CUPS

Quiche Pastry Cups image

My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise; she never seemed to use the same combination of ingredients twice. As children, we had a guessing game as to what we'd find in the tender crust, which added an aspect of family fun to our meal. -Denalee Standart, Rancho Mureta, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
4 large eggs, divided use
1 cup plus 2 tablespoons half-and-half cream, divided
1 tablespoon minced fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1-1/2 cups shredded Gruyere cheese
1-1/2 cups chopped fresh spinach
1 medium sweet red pepper, chopped
8 bacon strips, cooked and crumbled

Steps:

Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. square; cut each into 9 squares. Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings. In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups. Pour egg mixture over cheese mixture., In a small bowl, whisk remaining egg with remaining 2 tablespoons cream; brush over pastry edges. Bake 15-18 minutes or until golden brown. Remove to wire racks. Serve warm. Freeze option: Cover and freeze baked pastries on greased baking sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, reheat frozen pastries on ungreased baking sheets in a preheated 375° oven 17-20 minutes or until heated through.

Nutrition Facts : Calories 229 calories, Fat 14g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 313mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 8g protein.

Tips:

Use high-quality, fresh ingredients for the best flavor and texture.
Make sure your pastry dough is chilled before baking. This will help it to keep its shape and prevent it from becoming too oily.
If you don't have a pastry bag, you can use a plastic bag with the corner snipped off to pipe the filling.
Be careful not to overfill the pastry cups, or they will be difficult to eat.
Bake the pastry cups until they are golden brown and the filling is set.
Let the pastry cups cool slightly before serving. This will help them to hold their shape.

Conclusion:

Mini pastry cups are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. They are perfect for parties and potlucks, and they can also be made ahead of time and frozen. With so many different filling options to choose from, there is sure to be a mini pastry cup that everyone will love.