Basil Parmesan Puffs Recipes

ASPARAGUS & PARMESAN CREAM PASTRY

Steps:

• Preheat oven to 400°F.
• Remove pastry dough from freezer and let thaw for 10 minutes.
• While dough is thawing, wash and trim asparagus so it is 1-1/2 inches shorter than width of pastry sheet.
• In a medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice. Set aside.
• Unfold dough onto a baking sheet sprayed with cooking spray. Cut into 4 equal rectangles. Separate rectangles slightly on sheet.
• Spread cream cheese mixture onto each of the pastry rectangles, not quite to edges. Press 4 asparagus spears onto each rectangle, alternating directions. Sprinkle pastries with sea salt and drizzle with olive oil.
• Bake for 18 to 22 minutes until pastries are golden brown.
• Remove from oven, cut each pastry in half and transfer to serving platter. Garnish with a sprinkle of shaved Parmesan cheese and serve.

BUTTERY BASIL PARMESAN PUFFS

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

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
• In a medium saucepan, bring milk and margarine to boil over medium high heat. Stir in flour and reduce heat to low. Vigorously stir until thick enough to form into a ball. Remove from heat.
• Beat eggs into the mixture until smooth. Stir in Parmesan cheese.
• Drop the dough by rounded teaspoonfuls onto the prepared baking sheet. Bake in the preheated oven 15 minutes, or until puffed and golden brown. Serve warm with warmed marinara sauce for dipping.

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.