PARMESAN PUFF PASTRY STARS
Parmesan and puff pastry are all you need to create these yummy party nibbles. During the year you can cut out hearts for Valentine's Day or you can eat them like an open-faced sandwich with salmon, cheese, or prosciutto. Be creative and enjoy!
Provided by lacucinadinadia
Categories Appetizers and Snacks Cheese
Time 50m
Yield 12
Number Of Ingredients 2
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.
Nutrition Facts : Calories 232.2 calories, Carbohydrate 18.5 g, Cholesterol 1.5 mg, Fat 16 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 127.2 mg, Sugar 0.3 g
PARMESAN PUFFS
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.
Provided by bluemoon downunder
Categories Cheese
Time 20m
Yield 64 puffs, 20 serving(s)
Number Of Ingredients 4
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 PUFF-PASTRY STRAWS
Simple, yet elegant, these crisp yet airy straws can be made days ahead of time, making this an ideal party snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment.
- On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a 12-by-16-inch rectangle. With the long side facing you, lightly brush bottom half of rectangle with some of the beaten egg. Sprinkle 1/4 cup Parmesan and the salt on top half. Fold bottom half over top half. Gently roll dough to seal.
- Cut rectangle lengthwise into thirds. (You should have three 2-by-16-inch strips.) Sprinkle remaining 1 tablespoon Parmesan on 1 strip, poppy seeds on another, and cayenne on remaining strip. Cut each strip lengthwise into eight 1/4-by-16-inch strips.
- Transfer strips to baking sheets, spacing 1 inch apart. Working with 1 strip at a time, hold each end with your fingers, and carefully twist strip in opposite directions, forming a spiral. Press ends of strips against parchment to prevent unraveling. Freeze or refrigerate until strips are very firm and cold, about 15 minutes.
- Bake 1 sheet at a time, rotating halfway through, until straws are golden brown and cooked through, 12 to 14 minutes. Transfer straws to wire racks, and let cool.
PARMESAN, PUFF PASTRY STRAWS
I love this recipe, because it is simple, tasty, and the variations are innumerable. It is an excellent choice for serving with dips, soups, beer, or just on its own as a snack; from the Bites and Pieces section of Martha Stewart's Hors D'Oeuvres Handbook. Some variations which I included (at Step 8) in preparation are: Parmesan-Garlic-Italian Parsley, Parmesan-Poppy - add poppy seeds Parmesan-Old Bay Seasoning Parmesan-Pepper flakes
Provided by TOOLBELT DIVA
Categories < 60 Mins
Time 42m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Note: The saltiness of Parmesan cheese varies from wheel to wheel, so be sure to taste the cheese before adding it to the mixture; If it is salty, reduce the amount of salt added to 1 t or alternatively, eliminate the added salt, entirely; You may choose to make your own pastry, or not; If not, then Tenderflake makes an excellent Puff Pastry, and you can purchase this from the frozen pastry section at your favourite Supermarket.
- Preheat Oven to 425F, with the rack in the centre.
- Place the chilled puff pastry on a lightly floured surface.
- Roll out the dough until it is about 1/8 inch thick, making a 24 x 26 inch square (if you use the packaged puff pastry, your square will be slightly smaller-- That is OK, you will have two squares) Use a sharp knife to trim the edges of the dough; this will help make the edges uniform as they cook.
- Brush the dough lightly with the melted butter.
- Sprinkle the dough with 3/4 cup of the Parmesan and 1 tsp of the salt.
- Brush the surface of the dough with the egg.
- Sprinkle with the remaining salt and Parmesan.
- Using a very sharp knife, cut the dough vertically, into 1/2 inch strips.
- Transfer 6 of the strips to a baking sheet, spacing them evenly apart.
- Grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions to create spiral strips.
- Continue with the remaining strips of dough.
- Bake until golden brown, 10- 12 minutes.
- Remove and let cool on the baking sheet for 5 minutes to firm up.
- Using both hands, transfer the sticks to a wire rack or serving platter.
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