Friday, March 13, 2009

Parmesan Herb Puffs

Everyone should have a "go-to" appetizer. Something you can make for a party that you know will turn out great without a lot of fuss, and tastes great too. This here's mine. Easy, versatile, and party-licious...

Parmesan Herb Puffs 
adapted from Sesame Seed Puffs, page 76, Williams-Sonoma Outdoor Entertaining, 2005

1 pkg frozen puff pastry sheets
3 Tblsp olive oil
2 tsp sea salt
2 tsp black pepper, ground
1/2 cup Parmesan cheese, shredded/grated
2 tsp fresh herbs, minced (rosemary, thyme, etc)

Position racks in middle and upper-third of oven and preheat to 400°. Line two baking sheets with parchment or Silpats.

On a lightly floured work surface, unfold 1 sheet of the puff pastry and brush the top with 1-1/2 Tblsp of the olive oil. Using a pizza wheel, cut the pastry sheet into 16 squares. Without moving the squares, cut each square in half on the diagonal into 2 triangles, for a total of 32 triangles. Sprinkle the surface with half of the salt, pepper, cheese and herbs.

Separate the triangles and using a spatula transfer them to the baking sheet, spacing them evenly. Prepare second puff pastry sheet and bake until golden brown and nicely puffed, about 16 minutes. After the first 8 minutes, switch the baking sheets between the racks and rotate them. Transfer the puffs to a wire rack and let cool for at least 5 minutes before serving.

The puffs can be baked up to 1 day in advance, cooled to room temperature, and stored in an airtight container. Re-crisp in a 450° oven for 3 minutes before serving.

Makes 64 pieces
Serves 10-12
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