Wayne Gisslen

Patty Shells

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

  • Puff pastry dough
  • Egg wash

Method

Procedure

  1. Roll out puff pastry dough ⅛ in. (3 mm) thick.
  2. Roll out a second piece of dough ¼