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Parmesan Appetizer Puffs Recipe

Fresh-from-the-oven appetizers are always well-received at parties. The flaky, rich pastry holds a savory olive filling.—Betty Fulks, Onia, Arkansas

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Parmesan Appetizer Puffs Recipe

Prep: 40 min. + chilling Bake: 20 min.

Yield: 36 Servings

40 20 60

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup each finely chopped green onions, fresh mushrooms and ripe olives

Directions

In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in sour cream until a dough forms. Divide dough into fourths. Wrap in plastic wrap and refrigerate for 2 hours or until easy to handle.
Combine the cheese, onions, mushrooms and olives. On a floured surface, roll one portion of dough into a 12-in. x 6-in. rectangle. Sprinkle a fourth of the cheese mixture over half of the dough; fold dough in half to form a 6-in. square. Cut into 2-in. squares; press edges to seal. Repeat with the remaining dough and filling.
Place squares 2 in. apart on ungreased baking sheets. Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Yield: 3 dozen.

Nutritional Facts 1 appetizer equals 74 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 119 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Originally published as Parmesan Appetizer Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p184