Parmesan Appetizer Puffs Recipe

Be the first to add a review
Publisher Photo
Fresh-from-the-oven appetizers are always well-received at parties. The flaky, rich pastry holds a savory olive filling.—Betty Fulks, Onia, Arkansas
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min.
MAKES:36 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 20 min.
MAKES: 36 servings


  • 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

Nutritional Facts

1 each: 74 calories, 6g fat (4g saturated fat), 16mg cholesterol, 119mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Parmesan Appetizer Puffs in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p184

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Parmesan Appetizer Puffs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image