CHEESE PUFFS
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
- In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
- Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.
PARMESAN PUFFS
Categories Mixer Cheese Egg Fry Cocktail Party Vegetarian New Year's Eve Parmesan Gourmet
Yield Makes about 32 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Heat 2 inches oil in a deep 3-quart heavy saucepan over moderate heat until it registers 360°F on thermometer.
- While oil heats, mix together cheese, flour, pepper, and salt in a bowl until combined well. Beat whites in another bowl with an electric mixer until they just hold stiff peaks. Fold in 1/2 cup cheese mixture to lighten, then fold in remaining cheese mixture gently but thoroughly.
- Drop about 8 teaspoons of batter, 1 teaspoon at a time, into oil and fry, turning occasionally, until balls of batter are puffed, crisp, and golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain briefly. Make 3 more batches in same manner, returning oil to 360°F between batches. Serve immediately.
PARMESAN PUFF PASTRY STARS
Parmesan and puff pastry are all you need to create these yummy party nibbles. During the year you can cut out hearts for Valentine's Day or you can eat them like an open-faced sandwich with salmon, cheese, or prosciutto. Be creative and enjoy!
Provided by lacucinadinadia
Categories Appetizers and Snacks Cheese
Time 50m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Dust a flat work surface lightly with flour. Unroll both puff pastry sheets and roll each one out to a rectangle of the same size. Brush one puff pastry sheet with a little water and sprinkle with 1/2 of the Parmesan cheese. Lay the second puff pastry sheet on top, brush with water, and sprinkle with remaining Parmesan cheese. Using a large star cutter cut out about twelve 2 1/2 to 3 1/2-inch stars.
- Place stars on prepared baking sheet and chill in the fridge for 15 minutes (or 5 minutes in the freezer).
- Bake in the preheated oven until puffed up and golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 18.5 g, Cholesterol 1.5 mg, Fat 16 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 127.2 mg, Sugar 0.3 g
PARMESAN PUFFS
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
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 PUFFS
Steps:
- In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and the salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball. transfer the mixture to a bowl, whisk in the eggs, 1 at a time, whisking well after each addition, and stir in the Parmesan and pepper to taste. Drop the batter in 8 mounds on a buttered baking sheet and bake the puffs in the upper third of a preheated 400°F. oven for 20 minutes, or until they are crisp and golden. The puffs may be served as an hors d'oeuvre or as an accompaniment to soups, meats, and poultry and may be stored overnight in an airtight container.
PARMESAN CHEESE ROUNDS
Steps:
- Preheat the broiler to 425 degrees F.
- With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
- Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
- Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.
PARMESAN APPETIZER PUFFS
Fresh-from-the-oven appetizers are always well-received at parties. The flaky, rich pastry holds a savory olive filling.-Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in sour cream until a dough forms. Divide dough into fourths. Wrap in plastic and refrigerate for 2 hours or until easy to handle., Combine the cheese, onions, mushrooms and olives. On a floured surface, roll one portion of dough into a 12x6-in. rectangle. Sprinkle a fourth of the cheese mixture over half of the dough; fold dough in half to form a 6-in. square. Cut into 2-in. squares; press edges to seal. Repeat with the remaining dough and filling., Place squares 2 in. apart on ungreased baking sheets. Bake at 350° for 20-25 minutes or until golden brown. Serve warm.
Nutrition Facts :
CRISPY PARMESAN POTATO PUFFS
Make and share this Crispy Parmesan Potato Puffs recipe from Food.com.
Provided by adopt a greyhound
Categories Healthy
Time 1h7m
Yield 24 balls, 8 serving(s)
Number Of Ingredients 9
Steps:
- Add potatoes to a large pot of boiling water and cook until fork tender, about 20 minutes. Drain and add back to the pot, then mash with salt, pepper, butter and milk. Stir in parmesan and onions, then place the mixture in the fridge to cool for 15-20 minutes.
- Preheat the oven to 400 degrees.
- Remove potatoes from fridge and roll into 1-inch balls. Dip in beaten egg, then cover in bread crumbs. Place on a baking sheet 1-2 inches apart, and hit each with a quick spritz of olive oil or cooking spray. Bake for 12-15 minutes, or until outside is crispy.
Nutrition Facts : Calories 360.3, Fat 11.5, SaturatedFat 5.9, Cholesterol 69.5, Sodium 587.5, Carbohydrate 49.9, Fiber 4.4, Sugar 3.6, Protein 14.3
PARMESAN ONION PUFFS
Categories Cheese Onion Bake Cocktail Party Quick & Easy Mayonnaise Parmesan Engagement Party Gourmet
Yield Makes 40 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Stir together cheese, mayonnaise, onion, and cayenne.
- Cut out 4 rounds from each bread slice using cutter and arrange on a baking sheet. Bake toasts until tops are crisp and just golden, 3 to 4 minutes. Cool toasts slightly on baking sheet on a rack. (Leave oven on.)
- Top each toast with a rounded 1/2 teaspoon cheese mixture, spreading to edge with a small offset spatula or knife. Bake toasts until topping is puffed and golden, about 6 minutes.
PARMESAN PUFFS
Provided by Jonathan Reynolds
Categories appetizer
Time 15m
Yield Around 12 puffs
Number Of Ingredients 4
Steps:
- In a Dutch oven, heat 2 inches of oil to 375 degrees.
- Beat the egg whites until stiff peaks form, then fold in Parmesan and cayenne with a rubber spatula. In batches, drop small teaspoonsful of the mixture into the hot oil and fry until lightly browned -- about 2 minutes -- turning puffs as necessary. Drain puffs on wire rack, sprinkle with more cheese if desired and serve immediately, accompanied by tartar sauce.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 3 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 143 milligrams, Sugar 0 grams
PARMESAN PUFFS
Steps:
- Beat whites in a bowl with an electric mixer until they just hold stiff peaks. Fold in cheese. Form level teaspoons of batter into balls (about 20).
- Heat oil in a 4-quart heavy pot until thermometer registers 375°F. Fry balls in 2 batches, turning them, until golden and crisp, 2 to 3 minutes. Transfer parmesan puffs with a slotted spoon to paper towels to drain.
PARMESAN PUFFS
These featherlight chou paste morsels are a variation of the classic French gouge're and are a breeze to whip up in the food processor. They are great as an accompaniment to my recipe for Summer Tomato Soup or as cocktail nibbles. They also can be prepared ahead and frozen.From a June 1982 issue of Bon Appetit in the Food Processor Complete Technique section.
Provided by Leslie in Texas
Categories Breads
Time 1h
Yield 30 puffs
Number Of Ingredients 11
Steps:
- Position rack in lower third of oven and preheat to 425 degrees.
- Grease 2 baking sheets and sprinkle lightly with water.
- For Glaze:.
- Combine egg and salt in small bowl and whisk until frothy; set aside.
- For Dough:.
- Combine water, milk, butter, salt,nutmeg and pepper in 2-quart saucepan and bring to boil over medium-high heat, stirring to melt butter; remove from heat.
- Immediately add flour all at once and beat with wooden spoon until mixture is well blended and leaves sides of pan, about 1 minute.
- Place over medium heat and cook 2 minutes, stirring constantly.
- Transfer dough mixture to work bowl of processor and let rest 5 minutes.
- Add eggs and blend 30 seconds, stopping machine as necessary to scrape down sides of bowl ( eggs must be completely incorporated and mixture very thick and smooth).
- Add shredded cheese and process 5 seconds.
- Spoon mixture into 16-inch pastry bag fitted with 3/4 inch tube. ( A ziploc bag with the corner clipped works well too!).
- Pipe onto prepared baking sheets in 1 1/4-inch rounds; brush puffs with glaze, smoothing tops (do not let glaze drip onto baking sheets).
- Bake until well browned, about 20 to 25 minutes. Serve warm, or transfer puffs to rack to cool.
- (Puffs can be prepared ahead, cooled to room temperature and frozen on baking sheets. Transfer to airtight bags when firm and return to freezer. To serve, heat unthawed puffs in 300 degree oven for 10 minutes.).
Nutrition Facts : Calories 55, Fat 3.3, SaturatedFat 1.8, Cholesterol 42.2, Sodium 153.6, Carbohydrate 3.5, Fiber 0.1, Sugar 0.1, Protein 2.7
BUTTERY BASIL PARMESAN PUFFS
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
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.
HERBED CHEESE PUFFS
Filled with a savory cheese and herb mixture, these puffy biscuits are simple, delicious and make a great party appetizer. I have made these for years and they are always a hit!
Provided by KAYLEEW
Categories Appetizers and Snacks Cheese
Time 22m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
- In a medium bowl, mix together Parmesan cheese, Romano cheese, mayonnaise, basil, oregano, green onions and garlic.
- Separate each unbaked biscuit vertically into 3 pieces. Spread 1 tablespoon cheese mixture on each piece.
- Arrange pieces in a single layer on baking sheet. Bake in the preheated oven 10 to 12 minutes, or until puffed and golden brown. Serve warm!
Nutrition Facts : Calories 241.8 calories, Carbohydrate 12 g, Cholesterol 19.5 mg, Fat 18.7 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 505.5 mg, Sugar 2.3 g
HOT PARMESAN PUFFS
These scrumptious puffs come from the oven golden brown and bubbly. I make them often to serve at parties. For a change of pace, I'll use Swiss cheese instead of Parmesan.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- Using a 2-in. round or diamond cookie cutter, cut shapes from bread slices. Place on ungreased baking sheets. Bake at 300° for 8-10 minutes or until toasted., Meanwhile, in a small bowl, combine the mayonnaise, cream cheese, Parmesan cheese, onion and cayenne. Spread on bread. Sprinkle with additional Parmesan. Broil 4 in. from the heat for 2-3 minutes or until golden brown and bubbly. Serve warm.
Nutrition Facts :
PARMESAN PUFFS
Categories Bread Egg Side Fry Quick & Easy Parmesan Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 Puffs
Number Of Ingredients 4
Steps:
- Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until they hold stiff peaks and with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls.
- In a 3-quart heavy kettle heat 1 inch oil to 375° F. Working in batches, fry balls, turning them, until golden, about 2 minutes, transferring to paper towels to drain. Serve Parmesan puffs warm as an accompaniment to soup or as an hors d'oeuvre.
PARMESAN PUFFS
Make and share this Parmesan Puffs recipe from Food.com.
Provided by Junebug
Categories Lunch/Snacks
Time 25m
Yield 30 puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 375.
- Spray cookie sheet with cooking oil.
- Bring milk and butter to boiling.
- Stir in flour and reduce the heat to low.
- Stir until mixture forms a ball.
- Remove from heat.
- Beat in the eggs, one at a time until smooth.
- Stir in cheese.
- Drop dough by rounded teaspoonfuls onto cookie sheet.
- Bake about 12-15 minutes til puffed and golden brown.
- Serve warm with marinara sauce.
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
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