Instructions: Preheat oven to 400 degrees.

On a lightly floured surface roll out 1 pastry sheet 1/8-inch thick (about 15- by 11-inches) and with a 4-inch round cutter cut out 6 rounds. Roll out second pastry sheet and cut out 6 more rounds in same manner. Roll out remaining pastry sheet and cut out 4 more rounds in same manner. (There will be a total of 16 rounds.) Transfer 8 rounds to a large baking sheet. With a 2 1/2-inch round cutter cut out and discard centers from remaining 8 rounds to make rings. Prick rounds on baking sheet with a fork and brush lightly with some egg wash, being careful not to let wash run over edges. Center pastry rings on rounds, pressing together lightly to adhere. Brush tops of rings lightly with some egg wash, being careful not to let wash run over edges.

Bake pastry shells in middle of oven until golden, about 9 minutes, and transfer to a rack. With a paring knife carefully cut out and remove pastry centers to form cavities. Pastry shells may be made 2 days ahead and kept in airtight containers. Reheat pastry shells in middle of a 400 degree oven until warm before serving.

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