Making the bottoms of my pastries crispy with a silicon muffin tray?
March 10, 2014 6:41 AM Subscribe
My SO doesn't cook and I travel a lot for work, so before each trip I typically make a week's worth of "breakfast cupcakes" (kinda like this but vegetarian) so she can have some homemade food while I'm away. The shell is store-bought puff pastry. I recently bought a silicone muffin tray, which I place on a cookie tray in the oven. It works wonderfully, except that even after 50 minutes at 350F bottoms of the "cupcakes" are barely cooked, certainly not puffy and not browned. The rest of the pastry is cooked to perfection. Any suggestions on how to make the bottoms of the pastries crispier and more cooked?