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Parmesan Puff Pastry Recipe

Parmesan Puff Pastry

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

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  • on November 30, 2012

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    Sooooo Good !!! Agree w/previous post - Must use parchment paper or non-stick baking insert in baking sheet. Made these to go along w/Bobby's Eggplant Lasagna and small salad and was the perfect early winter dinner. House smells great :

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  • on February 06, 2012

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    These were so delicious! I added some herbs de provence with lavender and ground black pepper in addition to the basil. For those who said there was not much flavor, if you don't pack the cheese/herb mixture into the dough it won't stick since the butter dries out after a couple of minutes. Make sure it's packed on there and pat it in and it will be very flavorful! These would make great hour'derves with a glass of Sauvignon Blanc.

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  • on December 03, 2011

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    Oh my goodness! So delicious and so easy!! I did not add basil, but otherwise followed the recipe. They melt in your mouth. Served with homemade soup. Huge crowd pleaser. I will make these often!!Be sure and use freshly shredded parmesan, not the canned type. Parchment paper on cookie sheet a must.I will make these often!!

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  • on November 25, 2010

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    Fantastic,almost didnt get one, by the time i cleaned up from making there was only one left. Way to go Paula

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  • on November 20, 2010

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    I used crescent roll dough since I had it in the fridge, cut each piece in half, and followed the recipe. DELISH!! The adults and kids ate them up. Super easy, super good.

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  • on January 31, 2010

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    As if the flaky comfort of puff pastry weren't enough, add some salty parm and sweet basil and you have a real winner. Kid friendly prep and food. Great idea Paula!

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  • on January 22, 2010

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    We all loved them. Easy to make and they had a really good flavor. I added garlic salt. We'll have again.

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  • on January 03, 2010

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    Very good! Light & fluffy!

    My first Paula Deen recipe. Can't wait to make more!

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  • on December 31, 2009

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    I watched Paula make this on tv today and I knew I just had to try it. She used plain old kraft parmesan cheese, the powdered kind that comes in the green shaker container. Let sit to cool a bit after removing from the oven or they may stick and break. Next time I'll use parchment paper. So easy and a big hit with everyone in my family.

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  • on December 24, 2009

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    Info for any reader...Made these several times trying different coatings on the puff pastry. Have fun

    1. Made exactly as stated in recipe.
    2. Made the 2nd time using a 50-50 mixture of butter and olive oil plus the cheese.
    3. Made 3rd time by following recipe BUT adding finely grated Mozzarella cheese.
    4. Made 4th time following recipe BUT also a fine sprinkling of powdered sugar.
    5. Made 5th time following the recipe BUT added a spray of Mesquite canola oil and the cheese.

    Discovered all were enjoyed by anyone who ate them. Everyone liked the flavors and the textures on their teeth and tongue.

    As I stated...F Y I! Enjoy

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