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Parmesan Appetizer Puffs

 Parmesan Appetizer Puffs
Fresh-from-the-oven appetizers are always well-received at parties. The flaky, rich pastry holds a savory olive filling.—Betty Fulks, Onia, Arkansas
36 ServingsPrep: 40 min. + chilling Bake: 20 min.


  • 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


  • 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,

2 of 2

Parmesan Appetizer Puffs (continued)

Nutritional Facts: 4 g carbohydrate, trace fiber, 1 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.