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.

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.

PARMESAN BASIL BISCUITS



Parmesan Basil Biscuits image

Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

2-1/2 cups all-purpose flour
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
3 tablespoons olive oil

Steps:

  • In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 129 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 301mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 4g protein.

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

PARMESAN PUFFS



Parmesan Puffs image

Categories     Bake     Cocktail Party     Parmesan     Gourmet

Yield Makes 8 puffs

Number Of Ingredients 6

1/4 cup milk
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1 cup freshly grated Parmesan

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.

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