Parmesan Puffs

bluemoon downunder's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 20

Yield: 64.0 puffs

• 4 sheets butter puff pastry
• 1 egg , lightly beaten for an eggwash
• 150 g parmesan cheese , finely grated
• paprika or cayenne pepper

Directions:

1. Preheat the oven to 220ºC.
2. Cut out rounds of pastry with a 5cm diameter pastry cutter, and place them on a baking tray lined with baking paper.
3. Brush the rounds with the egg wash.
4. Place 2 teaspoons of parmesan and a pinch of cayenne pepper or paprika on each round.
5. Bake for 10 minutes or until puffed and golden brown.

Reviews

[Noo]

Really tasty little morsels,that couldn't be easier.Perfect for munching with drinks,these little beauties will be made again,and again. A great example of how sometimes the best things are the simplest! Another triumph BlueMoon,thank you!!

[~Nimz~]

Taklk about easy. These are very tasty and so easy to make. I sprinkled soome homemade Italian seasoning along with a generous pinch of cayenne pepper. I only made one sheet of the puff pastry for the two of us. Thanks bluemoon.

[TeresaS]

We really enjoyed these. We did think they were a bit on the dry side. I was creative on the toppings. I used the Parmesan cheese sprinkled on top of each of them and topped them with the following, cayenne pepper, paprika, chopped fresh dill, chopped fresh thyme, poppy seeds and sesame seeds. They do look great plated and are the perfect appetizer size. Thanks for posting.