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    You are in: Home / Italian / Buttery Basil Parmesan Puffs Recipe
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    Buttery Basil Parmesan Puffs

    Buttery Basil Parmesan Puffs. Photo by Sandi (From CA)

    1/2 Photos of Buttery Basil Parmesan Puffs

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    yooper's Note:

    You're guests will go bonkers over these! Basil and Parmesan, always a winning combination! You can make these up to a month in advance and freeze them, then take them directly to the oven from the freezer.

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    Units: US | Metric


    1. 1
      Finely chop basil leaves and set aside.
    2. 2
      Preheat the oven to 400.
    3. 3
      Bring water, butter and salt to a rolling boil in a medium-sized saucepan.
    4. 4
      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.
    5. 5
      Transfer dough to the mixing bowl of a heavy-duty electric mixer.
    6. 6
      Using the paddle attachment, beat mixture on medium until slightly cool.
    7. 7
      Add basil and mix until incorporated and dough is bright green.
    8. 8
      Add eggs, one at a time, to mixture and beat until smooth.
    9. 9
      Continue to mix for one minute.
    10. 10
      Add cheese and proces until incorporated.
    11. 11
      Line two cookie sheets with parchment paper.
    12. 12
      Drop dough in tablespoon sized balls on cookie sheets, allowing about 1 inch of space between each.
    13. 13
      Bake for 25 to 30 minutes or until lightly browned and crisp.
    14. 14
      Serve while still warm.
    15. 15
      (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.
    16. 16
      Allow an extra five minutes baking time for frozen puffs.
    17. 17
      Offer a spread: Make a delicious butter spread, such as sun-dried tomato butter, to complement the puffs.
    18. 18
      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.
    19. 19
      Mix together, then salt and pepper to taste.

    Ratings & Reviews:

    • on November 29, 2005


      Well, I don't know what happened, but they turned out almost tasteless for all the goodies that were packed in them. I used the best Parmesan and basil fresh from my garden, but I ended up eating only 1/2 a "puff". Sorry, I wanted to like these so much!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2005


      These were a hit!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2005


      Wonderful, savory little morsels. These were really good, and oh-so-simple. I used a cookie dough scoop to place them on parchment lined cookie sheets, then placed the cookie sheets in the freezer overnight, so I could just pop them in the oven right before my guests arrived. They smelled heavenly, and tasted better.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Buttery Basil Parmesan Puffs

    Serving Size: 1 (791 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 71.3
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 2.8 g
    Cholesterol 46.5 mg
    Sodium 148.8 mg
    Total Carbohydrate 3.4 g
    Dietary Fiber 0.3 g
    Sugars 0.1 g
    Protein 3.2 g

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