Buttery Basil Parmesan Puffs Food

PARMESAN PUFFS

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.

PARMESAN CORNBREAD PUFFS

Steps:

• Spray twelve 1 3/4 inch muffin cups with nonstick coating; set aside.
• In a large bowl stir together flour, cornmeal, sugar, baking powder and salt.
• Beat together egg white, milk and oil.
• Add to flour mixture and stir just till smooth.
• Spoon into prepared muffin cups, filling 3/4 full.
• Bake in a 425 degree oven for 10 to 12 minutes or till golden.
• Remove from pan; cool on a wire rack 5 minutes.
• Place cheese in a plastic bag.
• Add warm puffs, a few at at time; toss to coat with cheese.
• Serve warm.

PARMESAN PUFFS WITH MARINARA

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.

BASIL PARMESAN PUFFS

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

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.

ZUCCHINI TART WITH SWEET CORN, BASIL AND PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Roll out the puff pastry on a parchment lined baking sheet. Using a paring knife, gently score approximately 1/4 inch from the edge to create a border being careful not to cut all the way through.
• In a microwave safe bowl, add the butter, basil and garlic. Heat in the microwave for 30 seconds or until the butter is melted. Brush half the butter mixture on the puff pastry inside the border. Arrange the zucchini on top of the butter and top with the corn. Sprinkle the parmesan over the tart and drizzle with the remaining butter. Season with salt and pepper.
• Whisk the egg yolk with 2 tablespoons of water. Brush the border of the puff pastry with the egg wash and transfer to the oven. Bake 20-25 minutes or until the edges are puffed and golden brown. Transfer to a serving platter and serve warm or at room temperature.