Puff Pastry and Parmesan Cream Appetizers

Total Time
27mins
Prep 20 mins
Cook 7 mins

A great little snack to serve to guests, and so simple! You can vary the garnish as you like. (In S A I might also use grated biltong or chopped peppadews as a garnish). Number of servings is a guess, because it will depend on the size of your cookie cutter. A star shape is very pretty.

Ingredients Nutrition

  • Parmesan Topping

  • 1 12 cups fresh cream (375 ml)
  • 7 12 ounces parmesan cheese, freshly grated (220 g)
  • Puff Pastry Bottoms

  • 14 ounces puff pastry, defrosted and rolled neatly (400 g)
  • 1 egg, beaten
  • black sesame seed (optional)
  • Garnish

  • finely chopped chives (or spring onions or bacon bits)

Directions

  1. Heat oven to 400 deg F/ 200 deg Celsius.
  2. Unroll the pastry on a lightly floured surface. If necessary, roll slightly thinner.
  3. With a cookie cutter (use any shape you like) cut out shapes until you have used up all the pastry.
  4. Brush the pastry shapes with beaten egg, and sprinkle with black sesame seeds if using.
  5. Transfer to a baking tin, and bake in the preheated oven until puffed and golden, about 5 - 7 minutes, depending on size: do keep a watch.
  6. Whip the cream until stiff, then fold in the grated parmesan.
  7. When the pastry shapes have cooled, pipe or spoon a little parmesan cream on each, and garnish to taste.

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