Herbed parmesan puffs

Yield: 1 Servings

Measure Ingredient
1 pack (10 oz) frozen (ready to bake) patty shells, thawed
1 \N Egg, slightly beaten
½ cup Parmesan cheese
2 teaspoons Sesame seeds
1 teaspoon Parsley flakes (crushed)
1 teaspoon Celery salt
½ teaspoon Dried thyme - crushed

from: Pat Jester's Brunch Cookery Preheat oven to 425*F (220C) Slightly overlap patty shells on a lightly floured board. Roll out to an l8 x 9" rectangle. Brush with beaten egg.

Sprinkle half of pastry with 2 tablespoons Parmesan cheese; fold other half over to make a square. Roll out to a 16" x 12" rectangle. Brush with beaten egg and sprinkle with remaining Parmesan cheese Combine sesame seeds, parsley flakes, celery salt and thyme; sprinkle evenly over cheese. With a sharp knife or pastry cutter, cut pastry lengthwise into 1-inch wide strips; then cut crosswise to make 1 inch squares. Place squares on ungreased baking sheet and heat at 375*F (190*C) for 5 minutes. Makes about 120 appetisers.

Posted to JEWISH-FOOD digest V96 #110 From: alotzkar@... (Al)

Date: Wed, 25 Dec 1996 22:22:38 -0800

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