Basil Parmesan Puffs Food

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PARMESAN PUFFS WITH MARINARA



Parmesan Puffs With Marinara image

A quick and easy batter becomes a batch of golden brown "dippers" that are heavenly when served with warm marinara sauce. http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34819&Source=SearchResultPage&terms=cheese%20appetizers

Provided by Alley Barbie

Categories     Cheese

Time 35m

Yield 30 balls, 30 serving(s)

Number Of Ingredients 6

1/2 cup milk
1/4 cup butter or 1/4 cup margarine
1/2 cup Gold Medal all-purpose flour
2 eggs
3/4 cup freshly grated parmesan cheese
1 cup marinara sauce, heated

Steps:

  • Heat oven to 375ºF. Grease cookie sheet.
  • Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.
  • Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
  • Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping.
  • Make the Most of This Recipe.
  • Do-Ahead Tip.
  • You can prepare these puffs ahead. Cool puffs, wrap tightly and freeze. When ready to serve, place in muffin cups and heat in a 350ºF oven for 8 to 10 minutes or until hot.
  • Variation.
  • Add 1 tablespoon chopped fresh basil, oregano or parsley (or 1 teaspoon dried) to the flour to create Herbed Parmesan Puffs with Marinara.

Nutrition Facts : Calories 45.6, Fat 3, SaturatedFat 1.6, Cholesterol 20.9, Sodium 95.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.8, Protein 1.9

PARMESAN PUFF PASTRY TWISTS



Parmesan Puff Pastry Twists image

These tasty twists are great beside any dish you serve up - soups, pastas, salads, or even on their own with an array of dipping options as an appetizer!! YUMMY treat from Paula Deen on the Food Network!!

Provided by Mommy Diva

Categories     Breads

Time 22m

Yield 26 breadsticks

Number Of Ingredients 5

1 (17 ounce) package puff pastry sheets, frozen (thawed)
1 cup parmesan cheese, freshly grated
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 cup butter, melted

Steps:

  • Preheat oven to 400 degrees F.
  • Unfold pastry sheets on a lightly floured surface.
  • Cut each sheet into 13 strips, (about 3/4 of an inch by 10-inches each).
  • Combine cheese, basil, and garlic in a long shallow pan or dish.
  • Brush melted butter on pastry sticks.
  • Roll pastry in cheese mixture to coat each side evenly.
  • Gently twist the pastry sticks, and place on a lightly greased baking sheet.
  • Bake for 12 minutes.
  • Remove to wire racks to cool.
  • Serve with your favorite soups, salad, on the side of any meal or as an appetizer with dipping sauces.
  • Enjoy! ;).

Nutrition Facts : Calories 134.5, Fat 9.9, SaturatedFat 3.6, Cholesterol 8.1, Sodium 117.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.2, Protein 2.9

PARMESAN PUFFS



Parmesan Puffs image

A simple, super-quick-to-prepare recipe for an attractive and delicious appetiser, from the August/September 2005 issue of 'Australian Vogue Entertaining + Travel'. The recipe recommends using good-quality store-bought puff pastry. For an attractive colour contrast, top half the puffs with the cayenne pepper or paprika as specified in the recipe; and the other half with one of these mixed with your favourite herb, finely chopped. Perhaps basil or thyme. You can have these fully prepared in advance, and bake just before they are required.

Provided by bluemoon downunder

Categories     Cheese

Time 20m

Yield 64 puffs, 20 serving(s)

Number Of Ingredients 4

4 sheets butter puff pastry
1 egg, lightly beaten for an eggwash
150 g parmesan cheese, finely grated
paprika or cayenne pepper

Steps:

  • Preheat the oven to 220ºC.
  • Cut out rounds of pastry with a 5cm diameter pastry cutter, and place them on a baking tray lined with baking paper.
  • Brush the rounds with the egg wash.
  • Place 2 teaspoons of parmesan and a pinch of cayenne pepper or paprika on each round.
  • Bake for 10 minutes or until puffed and golden brown.

BASIL PARMESAN PUFFS



Basil Parmesan Puffs image

This is from the Sept/Oct 09 Simple & Delicious magazine. I made these with minor modification, and they are really tasty and easy to make. My kids gobbled these up until I made them stop!

Provided by Queen Roachie

Categories     Breads

Time 25m

Yield 24 puffs, 12-24 serving(s)

Number Of Ingredients 7

3/4 cup water
6 tablespoons unsalted butter, cubed
3/4 teaspoon salt
3/4 cup all-purpose flour
4 eggs
1 cup fresh basil, minced (I used about 1 1/2 T dried)
1 cup grated parmesan cheese (I used the stuff in the can)

Steps:

  • In a large saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until it forms a smooth ball. Remove from heat and let stand for about 5 minutes.
  • Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny (takes some arm power). Stir in basil and cheese.
  • Drop by rounded tablespoons 1 inch apart onto greased baking sheets. Bake at 400' for 18-20 minutes or until golden brown. (I made mine too big and it took about 24 minutes total) Remove to wire racks. Serve warm.

BUTTERY BASIL PARMESAN PUFFS



Buttery Basil Parmesan Puffs image

You're guests will go bonkers over these! Basil and Parmesan, always a winning combination! You can make these up to a month in advance and freeze them, then take them directly to the oven from the freezer.

Provided by yooper

Categories     Cheese

Time 50m

Yield 24 puffs

Number Of Ingredients 7

3/4 cup water
6 tablespoons unsalted butter, cut into cubes
3/4 teaspoon salt
3/4 cup all-purpose flour
1 1/2 cups basil leaves, gently packed
4 large eggs
1 cup freshly grated parmesan cheese

Steps:

  • Finely chop basil leaves and set aside.
  • Preheat the oven to 400.
  • Bring water, butter and salt to a rolling boil in a medium-sized saucepan.
  • When butter has melted, add flour, all at once, and whisk vigorously over medium heat until mixture forms a smooth thick dough that pulls away from sides of the pan.
  • Transfer dough to the mixing bowl of a heavy-duty electric mixer.
  • Using the paddle attachment, beat mixture on medium until slightly cool.
  • Add basil and mix until incorporated and dough is bright green.
  • Add eggs, one at a time, to mixture and beat until smooth.
  • Continue to mix for one minute.
  • Add cheese and proces until incorporated.
  • Line two cookie sheets with parchment paper.
  • Drop dough in tablespoon sized balls on cookie sheets, allowing about 1 inch of space between each.
  • Bake for 25 to 30 minutes or until lightly browned and crisp.
  • Serve while still warm.
  • (Dough may be piped onto cookie sheet using a piping bag and plain tip,#8 or#9.) Plan ahead: To prepare now and bake later, unbaked puffs can be refrigerated for up to six hours before baking, or frozen on cookie sheets, transfered to freezer bags or containers and baked directly from freezer.
  • Allow an extra five minutes baking time for frozen puffs.
  • Offer a spread: Make a delicious butter spread, such as sun-dried tomato butter, to complement the puffs.
  • Combine 1 pound of butter, 1 cup of sun-dried tomatoes, 1/2 cup of pine nuts and 1 tablespoon of fresh garlic in a mixing bowl.
  • Mix together, then salt and pepper to taste.

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