Looking for a crowd-pleasing appetizer that delivers big flavor with minimal effort? These Parmigiano-Reggiano cheese puffs are your new go-to cocktail nibblers. Inspired by that old-time favorite combination of mayonnaise and ground Parmesan (my mom spread the mixture on bread rounds and baked ‘em until bubbly and golden), this recipe delivers the nostalgic flavor but with a zesty, flakier upgrade. Think hot sauce, lemon zest, and chives for a bright kick, and swap out the bread for store bought puff pastry to make them next-level delicious. Crunchy, cheese-y and perfectly pop-able, they’re the ultimate two-bite appetizer for any night of the week. Even better, they can be frozen ahead then thawed on the counter while the oven heats for effortless entertaining, drop-in guests or even stay-in date nights for you and your sweetie. These bites are addictively delicious.

Susie Middleton

Makes 24 two-bite puffs

  • 1 sheet (about 9 ounces) store-bought puff pastry (I use Pepperidge Farm or Trader Joe’s), thawed if frozen (see note below)
  • 2/3 cup (5 ounces) mayonnaise
  • 2/3 cup (2 5/8 ounces) ground Parmigiano-Reggiano cheese (use a food processor to grind)
  • 3 tablespoons thinly sliced fresh chives
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon onion powder, more to taste
  • 3 to 5 drops of hot sauce (I use Frank’s), more or less to taste
  • Freshly ground black pepper
  • Smoked or sweet paprika, for dusting

 

1. Position a rack in the center of the oven and heat the oven to 400°F. Have ready 24 mini (1 3/4-inch diameter) muffin cups.

2. Combine the mayonnaise, cheese, chives, lemon zest, onion powder, hot sauce and a good pinch of pepper in a small bowl and stir until well blended. Taste and add more onion powder, ground pepper and/or hot sauce as you like.

3. Unwrap the dough and roll out or unfold onto a lightly floured piece of parchment. Using a rolling pin, roll the dough to a 10 x 15-inch rectangle, turning, flipping, and lightly flouring as needed. Trim off the edges, as needed. Cut lengthwise into four 2 ½-inch inch strips, then cut each strip into six equal pieces. You’ll have a total of twenty-four, 2 ½-inch pieces.

4. Working with one square at a time, use your fingers to gently press the dough into the muffin cups all the way to the top of the cup. The top corners will rise above the rims. Repeat with the remaining dough squares. (Editor’s note: I found using two fingers from both hands to push down the dough square gently worked well.)

5. Evenly spoon about 1 1/2 teaspoons of the cheese mixture into each dough-lined muffin cup and top with a light dusting of paprika.

6. Bake until the crusts and tops are puffed and deep golden brown, 13 to 15 minutes. Move the muffin tins to a rack and cool for 2 to 3 minutes. Using the tip of a paring knife positioned between the tin and the outside edge of the tart, carefully lift them from the muffin cups and set on a rack. They are best when served hot/warm or reheated in a 300°F oven, if needed.

 

Kitchen Note: Working with Store-Bought Puff Pastry

Store-bought puff pastry should be kept frozen until one day before using. Thaw in the fridge overnight. Or, if you’ve forgotten to do that, you can thaw the package on the counter for 45 to 60 minutes. When ready to roll, unwrap the package and if the pastry still feels very firm, don’t unfold/unroll the pastry as it will break or crack. Instead, cover the pastry with plastic and set it aside for a few more minutes. That said, even perfectly thawed puff pastry can have some cracks in the folds. With your fingers, gently push and press both sides of the dough together and continue with the recipe.