Buttery Basil Parmesan Puffs Recipes

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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.

FLUFFY HERBED APPETIZER PUFFS



Fluffy Herbed Appetizer Puffs image

Treat your guests to these fluffy cheese puffs that are made using Gold Medal® all-purpose flour - ready in 50 minutes. A versatile addition to your appetizer plate!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 30

Number Of Ingredients 8

3/4 cup water
1/4 cup butter or margarine, cut up
1/2 teaspoon salt
3/4 cup Gold Medal™ all-purpose flour
3 eggs
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh basil leaves

Steps:

  • Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. In 2-quart saucepan, heat water, butter and salt to rolling boil over medium heat. When butter is melted, remove from heat; stir in flour all at once until blended.
  • Return to medium heat; cook 1 to 1 1/2 minutes, stirring constantly, until dough forms a ball and leaves a slight film on side of pan.
  • Remove from heat; stir in eggs, one at a time, stirring until thoroughly mixed. Stir in Parmesan cheese, chives and basil. On cookie sheets, drop by heaping teaspoonfuls 2 inches apart into 1 1/4-inch mounds, making 30 mounds.
  • Bake about 20 minutes or until golden brown and set. Remove from oven; with tip of sharp knife, make small slit in side of each puff to allow steam to escape. Bake 5 to 8 minutes longer or until dry and firm.

Nutrition Facts : Calories 35, Carbohydrate 2 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g

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.

MOZZARELLA PUFFS



Mozzarella Puffs image

Buttermilk biscuits are stuffed with mozzarella cheese, covered in pizza sauce and baked to golden perfection.

Provided by Arreinia Grubb

Categories     Appetizers and Snacks     Cheese

Time 20m

Yield 10

Number Of Ingredients 4

1 (7.5 ounce) package refrigerated buttermilk biscuit dough
1 teaspoon dried oregano
3 ounces mozzarella cheese, cut into 3/4 inch cubes
2 tablespoons pizza sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes.
  • Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce.
  • Bake in the preheated oven 10 to 12 minutes, or until golden brown.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 9.8 g, Cholesterol 5.7 mg, Fat 4.3 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 1.6 g, Sodium 281.9 mg, Sugar 1.8 g

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.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 30

Number Of Ingredients 6

1/2 cup milk
1/4 cup butter or 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 375°F. 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.

Nutrition Facts : Calories 45, Carbohydrate 3 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg

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