Back to Basil Parmesan Puffs

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Basil Parmesan Puffs Recipe

Basil Parmesan Puffs Recipe

These cute little bites are ideal served with soup, salads, pasta and so much more! Minced fresh basil lends a burst of flavor. Amber McKinley - Punta Gorda, Florida
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch YIELD:27 servings

Ingredients

  • 3/4 cup water
  • 6 tablespoons butter, cubed
  • 3/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 4 eggs
  • 1 cup minced fresh basil
  • 1 cup grated Parmesan cheese

Directions

  • 1. Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in basil and cheese.
  • 2. Drop by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 18-20 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2 dozen.

Nutritional Facts

1 each: 59 calories, 4g fat (2g saturated fat), 41mg cholesterol, 139mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges: 1 fat.

Reviews for Basil Parmesan Puffs

Sort By :
MY REVIEW
shorty_cheryl
Reviewed Jan. 11, 2013

"Loved these! I used dried basil, just a couple of teaspoons and cheddar cheese instead!"

MY REVIEW
keverwann
Reviewed Apr. 30, 2011

"I used dried basil (and reduced it by 1/3rd as per fresh to dried herb conversion rates), but the dough was green and MUCH TOO basil-ly. If I was to make again, I would halve the basil.

Mine spread out too; nothing like the Pate a Choux dough is supposed to cook up (like with cream puffs or eclairs). I think it has too much liquid in it or the 5 minute rest time relaxes the gluten too much to set up during the cooking time.
I also used shredded (not grated) Parmesan, and I think that contributed to the gummy nature of the filling."

MY REVIEW
CuriousMunchkin
Reviewed Apr. 23, 2011

"They tasted good, and I did use less basil than called-for. Though mine spread out & were flat but I think it was because I over-boiled on the first part. Tragic, but still tasty!! My family loved them with tomato soup. :]"

MY REVIEW
KScales
Reviewed Mar. 25, 2010

"We have reviewed this recipe and confirmed that 1 cup of minced basil is correct and the way we tested the recipe. Once fresh herbs are minced, they should just be loosely spooned into the measuring cup; not packed.

Taste of Home Test Kitchen"

MY REVIEW
zusanna
Reviewed Mar. 22, 2010

"I think 1 Cup Basil may actually be a typo. The dough is green. Since my boyfriend is a novice chef, he followed the recipe to the tee. Really depressing. :("

MY REVIEW
mchaput21
Reviewed Jan. 7, 2010

"These are amazing. I make them all the time. It makes about 2 dozen, so I often put the remaining in the freezer to reheat whenever I need a little appetizer or side dish. They are best reheated in the oven or toaster oven, rather than the microwave."

Loading Image