PUFFS
Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!
Provided by giteup
Categories Appetizers and Snacks
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
- In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
- Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
- Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 2.4 g, Cholesterol 24.7 mg, Fat 2.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 23.4 mg
FETA PUFFS
Make and share this Feta Puffs recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 27m
Yield 21 appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
- Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
- Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
- Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.
- Note: Unbaked pastries can be frozen, wrapped well in plastic wrap, 2 weeks. Thaw in refrigerator.
Nutrition Facts : Calories 83.7, Fat 6, SaturatedFat 2.1, Cholesterol 15.5, Sodium 88.6, Carbohydrate 5.6, Fiber 0.2, Sugar 0.3, Protein 1.9
FETA PUFFS
Categories Food Processor Bake Cocktail Party Vegetarian Quick & Easy Feta Phyllo/Puff Pastry Dough Gourmet
Yield Makes 21 hors d'oeuvres
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Roll out pastry into a 14- by 10-inch rectangle (about 1/8 inch thick) on a lightly floured surface. Trim edges, preferably with a pizza wheel, and cut pastry lengthwise into 6 (1 1/2-inch-wide) strips. Chill strips on a baking sheet, covered with plastic wrap, until cold, about 10 minutes.
- Blend feta, cream, pepper, and 1 tablespoon egg in a food processor until smooth, then form into 21 balls on a work surface.
- Keeping remaining pastry covered, brush top of 1 strip with some of beaten egg. Starting 1/2 inch from one end and leaving 1/2 inch at opposite end, evenly space 7 cheese balls down center of strip. Cover with another pastry strip, pressing ends together, then press between balls of filling gently but firmly. Press pastry around each ball to seal top and bottom together and wipe away any filling that leaks out. Brush top of strip (but not sides) with some of egg and sprinkle with 1/2 tablespoon thyme. Cut between mounds of filling to form squares and arrange pastries 1 inch apart on a parchment-lined baking sheet. Make more pastries with remaining strips, filling, and thyme.
- Bake in middle of oven until puffed and golden, about 12 minutes. Serve warm.
PEAS AND FETA PUFFS
Easy to make, with lots of flavor. The large peas (marrow peas) look good, but you can use petit pois without a problem. Thaw 2 ounces on the countertop if using frozen, and put on 1/6th per puff. Fresh spring peas are the best! The peas will cook in the oven, no need to precook them.
Provided by Mme M
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Zest the lemon. Crumble the feta, and blend with the lemon zest. Cut the pancetta into thin slices.
- Clean the mint, dry it and remove the leaves. Clean and dry the large size peas.
- Roll out the puff pastry, and cut out 6 circles that are 3 1/2" to 4" wide. Put cooking paper on a baking tray, or use a silicone sheet, and put the pastry circles onto it.
- On each circle, put 2 or 3 big peas on one half only. Sprinkle some pancetta slices on this, then some feta. Put a couple of mint leaves onto this.
- Fold the empty half of the circle onto the other side, making a half circle, or half moon shape. Seal the edges, pinching with your fingers, or press down using a fork.
- Scramble the egg yolk, and then brush egg yolk onto the surface of each half circle.
- Bake for 20 minutes at 350F, or until browned.
Nutrition Facts : Calories 257.2, Fat 17.4, SaturatedFat 4.9, Cholesterol 35.9, Sodium 159.7, Carbohydrate 21.9, Fiber 1.9, Sugar 1, Protein 4.8
SPINACH PUFFS
Serve these little spinach pies with a main course as your vegetable side and dinner roll in one, or eat a couple for a vegetarian dinner-they're that good.
Provided by Bon Appétit Test Kitchen
Categories Side Bake Thanksgiving Vegetarian Quick & Easy Dinner Feta Spinach Phyllo/Puff Pastry Dough Bon Appétit Wedding Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
- Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. DO AHEAD: Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
- Preheat oven to 400°F. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving.
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