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Baked Garlic Parmesan Puffs Recipe: Crispy, Cheesy Perfection

Baked Garlic Parmesan Puffs

Flaky puff pastry is brushed with garlic-Parmesan butter, cut into small pieces, and baked until crisp, airy, and deeply golden. These warm savory puffs make approximately 24 irresistible appetizers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Garlic Parmesan Pastry
  • 1 sheet, about 8 ounces Frozen puff pastry, thawed according to package directions
  • 4 tablespoons Unsalted butter, melted
  • 2 cloves Garlic, finely minced or pressed
  • 1/2 cup Finely grated Parmesan cheese
  • 1 tablespoon Fresh parsley, finely chopped
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon Fine salt, or to taste
Egg Wash
  • 1 egg Large egg
  • 1 tablespoon Water

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Stir the melted butter, garlic, Parmesan, parsley, Italian seasoning, and salt together in a small bowl.
  3. Unfold the thawed puff pastry on a lightly floured surface. If needed, gently roll it into an approximately 10-by-10-inch square.
  4. Brush the garlic-Parmesan butter evenly over the pastry, then cut it into approximately 24 small squares.
  5. For taller puffs, stack or fold each square once, or twist each piece lightly before arranging it on the prepared baking sheet.
  6. Place the pieces about 1 inch apart. Chill them for 10 to 15 minutes if the pastry has become soft.
  7. Whisk the egg and water together, then lightly brush the exposed pastry with the egg wash.
  8. Bake for 12 to 16 minutes, rotating the pan once if needed, until the puffs are crisp, puffed, and deeply golden.
  9. Cool for 3 to 5 minutes before serving warm.

Notes

Keep puff pastry cold for the best lift. Use finely grated Parmesan and avoid an excessively thick coating, which can leak onto the baking sheet and reduce crispness. Optional variations include 1/2 teaspoon garlic powder, 1/4 cup shredded mozzarella, or extra Parmesan and parsley after baking.