Sarasotas 1970s Parmesan Puffs Updated Recipes

PARMESAN PUFF PASTRY STARS

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.

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 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.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

SARASOTA'S PEAS, POTATOES, PROSCUITTO, AND PARMESAN

Steps:

• Potatoes -- I like to cook the potatoes in a medium sauce pan vs a pot. I think that cook quicker and more evenly. Heat up the broth and potatoes on medium heat and cook the potatoes until almost tender. I can't give you an exact time as it will depend on the size of your diced potatoes and also the size of your pan. They should take around 10 minutes.You don't want them to fall apart - almost tender.
• Peas -- Add the peas to the potatoes, right at the end of cooking before you drain them; they take just a few seconds to warm up.
• Finish -- Drain the potatoes and peas well and return to the pan, but make sure the heat is turned off. Add the scallions, proscuitto, parsley, salt (go easy - the proscuitto and parmesan are both salty), plenty of ground black pepper, and the olive oil and lightly toss. The heat of the pan and the potatoes is enough to warm up the scallions and proscuitto.
• Serve -- Transfer to a serving bowl and garnish with grated parmesan cheese and a drizzle of olive oil. ENJOY!

HOT PARMESAN PUFFS

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.

SARASOTA'S 1970'S PARMESAN PUFFS UPDATED

Steps:

• Cheese Mix -- Simply mix the mayo, parmesan and pepper in a small bowl.
• Bread -- With a round 1" cookie cutter, cut out circles of the bread and place on a cookie sheet. Top with a hearty spread of the parmesan mix.
• Bake -- Broil until golden brown and puffed up. The time will depend on your oven. I broil on the second shelf down. Mine take about 5-6 minutes. Top with shallots and a light sprinkle of paprika. Optional to sprinkle on a few chives. ENJOY!