OLIVE PUFFS
These puff pastry-wrapped olives are our family's favorite holiday appetizer. We make them with a variety of olives - pimento stuffed green, plump kalamata, Provencal - just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.
Provided by Syd
Categories Appetizers and Snacks Vegetable Olives
Time 40m
Yield 12
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
- Bake for 20 minutes, or until golden brown.
Nutrition Facts : Calories 230 calories, Carbohydrate 18.3 g, Fat 16.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4 g, Sodium 265.5 mg, Sugar 0.3 g
CHEESE PUFFS (GOUGERES)
Provided by Food Network
Categories appetizer
Time 45m
Yield 24 cheese puffs
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Set aside.
- In a saucepan, combine 1/2 cup water with the milk, butter, sugar and salt and stir over low heat until the sugar, butter and salt have melted. Raise the heat to medium and bring to a healthy simmer.
- Take from the heat and immediately add the flour. Stir with a wooden spoon until the mixture thickens, is smooth and no flour lumps remain. Return to the heat and cook, stirring, until a film forms on the bottom of the pan. Continue stirring, careful not to scrape up the film, for a minute or two more.
- Transfer the mixture (panade) to a food processor. Mix for a minute to dissipate the heat. Add the eggs one at a time with the processor running. Pay attention to the consistency of the paste. It should be smooth and shiny, so you may only need 3 of the eggs. Stir in the cheese.
- Using a small cookie scoop, scoop generous mounds onto the parchment-lined baking sheets, spacing them an inch apart. Place in the oven, immediately reduce the heat to 375 degrees F and bake for 20 to 25 minutes, or until the cheese puffs are golden brown.
CHEESE PUFFS (GOUGERES)
Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts. Larger, they pair well with beer or wine. Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese! These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.
Provided by Carolyn Bunkley
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl.
- Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat.
- Separate the white and yolk from one egg, reserving the yolk for glazing.
- Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny.
- Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough.
- Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart.
- Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese.
- Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes.
- Remove pans from oven and leave puffs on pans until cool enough to serve.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 9.5 g, Cholesterol 130.8 mg, Fat 15.9 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 326.9 mg, Sugar 1.3 g
OLIVE PUFFS
Make and share this Olive Puffs recipe from Food.com.
Provided by pammyowl
Categories Cheese
Time 35m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Cream all the ingredients except olives, knead to form a dough. Wrap around the olives individually. At this point you can place them on a cookie sheet and freeze then put them in a gallon sized bag for later, or refrigerate for at least one hour.
- Bake at 400 degrees for 16-18 mn. if refrigerated, if frozen 20-23 mn. No need to thaw.
Nutrition Facts : Calories 109, Fat 8.4, SaturatedFat 5.3, Cholesterol 24.1, Sodium 139.9, Carbohydrate 4.9, Fiber 0.2, Sugar 0.1, Protein 3.5
OLIVE CHEESE PUFFS
When I was a kid growing up in Texas, my best friend's mom used to make these every Christmas. Thank you Schotzie! Wouldn't you know it - I married a guy who hates olives. These tasty little treats can be frozen in single layer. When frozen, store in plastic zipper bag. If frozen, bake at 400ºF for 18-20 minutes.
Provided by italiann
Categories Lunch/Snacks
Time 30m
Yield 48 olive puffs, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Cream together cheese and butter.
- Sift flour, salt, paprika and cayenne pepper into cheese mixture, and mix to combine well.
- Wrap each olive in about 1 teaspoon of cheese dough.
- Bake for 15 minutes in 400º oven.
OLIVE PUFFS
Provided by Food Network
Time 35m
Number Of Ingredients 5
Steps:
- Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Set the puff pastry on a lightly floured work surface, with the long side facing you and cut in half from top to bottom. Use a pastry brush to coat one piece of the dough with egg wash. Lay the olives spaced about 1-inch apart from top to bottom on the egg-washed dough. Place the other rolled-out dough half on top of the olives and mark each olive by pressing the dough on either side of the olive. Use a sharp paring knife to cut between each puff pastry-covered olive. Place on a parchment paper-covered baking sheet and brush with more egg wash. Bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. There is no need to cut these in half. Just cut between the olives to make small packages. Baking and cooling is the same. These puff pastry items are best eaten the day they are made.
OLIVE-ONION PUFFS
Categories Cheese Olive Onion Appetizer Broil Quick & Easy Summer Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 25
Number Of Ingredients 5
Steps:
- Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tablespoon olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.
CHEESE-OLIVE CREAM PUFFS
These savory bites always bake up golden brown and delicious. The tasty cheese-and-olive filling goes inside the cooled puffs just before serving. -Arline Hofland, Deer Lodge, Montana
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, butter and salt 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., Drop by rounded teaspoonfuls 3 in. apart onto parchment paper-lined baking sheets. Bake at 400° for 25-30 minutes or until golden brown., Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a small bowl, beat cream cheese until fluffy. Beat in sour cream and lemon-pepper. Fold in blue cheese and olives. Fill the cream puffs just before serving.
Nutrition Facts :
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- 2. Transfer dough to bowl of a stand mixer fitted with the paddle attachment. One at a time, add 4 eggs, beating on medium speed until each is absorbed before adding the next. Blend in cheese and olives.
- 3. Drop 1-tbsp. portions of dough 1 1/2 in. apart onto two greased baking sheets to make 44 total. Whisk remaining egg to blend and brush a little over dough.
- 4. Bake cheese puffs 20 minutes, switching pan positions halfway through. Reduce oven to 375° and bake until deep golden brown and crisp, 5 more minutes. Loosen from pan and serve immediately.
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