PERUVIAN HOT PUFFS
I like creating new appetizers, but they need to be quick and easy. These fill the bill, but you need to be warned: they are sweet yes, but more than that, they are hot! I found these peppers at a local Latin grocery and they come from Peru, so that is how the name was created. Buy the puff pastry on your way home and by the time you get through the rush hour drive, the pastry will almost thawed and ready to use.
Provided by OStreetGuy55
Categories < 30 Mins
Time 30m
Yield 12 appetizers
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Thaw puff pastry per package directions.
- Prepare a half or quarter sheet pan with parchment paper to fit.
- spread the pastry out on work surface, with a pastry cutter divide into 12 equal squares.
- Prick each square with a fork so it doesn't puff too much during baking.
- Top with the marinated peppers.
- Sprinkle with the parmesan cheese.
- Depending on your oven, bake for 15-25 minutes, until the pastry is lightly golden brown.
- Serve hot or warm.
Nutrition Facts : Calories 121.6, Fat 8.4, SaturatedFat 2.3, Cholesterol 1.8, Sodium 82.7, Carbohydrate 9.3, Fiber 0.3, Sugar 0.2, Protein 2.3
PECAN PUFFS II
These are similar to Russian Tea Cakes but use cake flour instead of regular. They literally melt in you mouth!!!
Provided by Millie Kae
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
- In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
- Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 8.8 g, Cholesterol 10.2 mg, Fat 7.1 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 27.4 mg, Sugar 3.7 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 :
PERSIAN CREAM PUFFS (NOON'E CHAMEI)
Provided by Reyna Simnegar
Categories Milk/Cream Dessert Bake Rosh Hashanah/Yom Kippur Family Reunion Shower Kosher Persian New Year Engagement Party Potluck Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield about 20 cream puffs
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400°F. Line two cookie sheets with parchment paper.
- 2. In a small nonstick saucepan, bring water, margarine, and salt to a boil. When margarine melts, add flour all at once, stirring rapidly. Reduce heat to medium and continue to cook until a ball of dough that detaches easily from the pot forms. Set aside and let cool for 10 minutes.
- 3. In the meantime, make the cream filling by beating the parve whipping cream until it forms peaks. Add the powdered sugar and mixing well. Store in a cool place until ready to use.
- 4. Transfer cooled dough to the bowl of stand mixer fitted with a flat paddle attachment. Add eggs, one by one, making sure each egg has completely incorporated into the dough before adding the next.
- 5. Transfer dough to a pastry bag fitted with a large star pastry tip (Wilton 4B is perfect) or simply use an ice cream scoop to form puffs. Form meringue-like mounds, 3" in diameter and 2" in height, directly on the prepared pans.
- 6. Bake for 20 minutes until golden brown; transfer puffs to a cooling rack.
- 7. When the puffs are completely cooled, cut in half, using a serrated knife, and fill the cavity with whipped cream.
- 8. Optional: To make the syrup, mix all ingredients in a bowl and microwave for 1 minute. Drizzle cooled syrup on cream puffs right before serving. Can also be served with a drizzle of melted chocolate or sprinkled with powered sugar.
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