Parmesan Puffs

16 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Parmesan Puffs are the perfect light and airy party appetizer with savory parmesan cheese and paprika in the easy pastry balls.

Cheesy rolls like this recipe make great Appetizers to serve at a party or put out before a meal. We’ve already posted a recipe for Cheese Puffs that uses cheddar cheese. This version changes things up a little by using savory parmesan cheese instead.

Parmesan Puffs in serving dish

PARMESAN PUFFS

These Parmesan Cheese Puffs are easy to make with simple puff pastry, eggs, parmesan, and a bit of paprika. Just brush the egg and cheese mixture over the pastry. Then it all puffs up and bakes together in the oven for a perfectly cheesy, warm appetizer that’s sure to become a new favorite. 

It’s a nice last-minute appetizer that you can throw together in just a few minutes for easy finger foods at your next party. The buttery, cheesy bread is wonderfully flavorful, light, and airy. Each bite is pure cheesy heaven!

Parmesan Puffs Collage

If you’re serving Parmesan Puffs at a party, try putting them out with your favorite dips. You can place the puffs on a tray with a few bowls of dip for your guests to choose from. Lean into the cheesy flavor with some Nacho Cheese Sauce or Queso Dip. The parmesan easily lends itself to an Italian flavor, so you could also try tomato-based sauces like Marinara Sauce or Cocktail Sauce.

If you want to play up the butter flavor in the pastry, you can brush some melted butter over the Parmesan Puffs right before serving. Then add any extra cheese or seasonings like salt, fresh parsley, or oregano to finish them off beautifully. 

Parmesan Puffs baked on baking sheet close up

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TIPS FOR MAKING PARMESAN PUFFS

  • Prep time: Line your baking sheet with parchment paper and raise the oven heat to 400 degrees. 
  • Cheese mixture: Whisk the eggs, paprika, and half of the parmesan cheese together in a medium bowl. Continue whisking until it’s all one smooth mixture. 
  • Puff pastry: Roll out the puff pastry sheets, and cut them into 1 inch squares. Then brush each square with the egg parmesan mixture. Place the squares on the prepared baking sheet about ½ inch apart. Then sprinkle the remaining parmesan cheese over the top. 
  • Baking time: Pop the baking sheets in the oven, and bake for 10 minutes. In the 400 degree oven, the pastry sheet will puff up into rolls, and turn a beautiful golden brown color as they cook. 
Parmesan Puffs in serving dish

FREQUENTLY ASKED QUESTIONS

Can I add garlic to Parmesan Puffs?

For savory garlic parmesan puffs, add a little bit of garlic powder or minced garlic cloves to the egg and parmesan mixture. Then brush the cheese and garlic mixture over the pastry as usual.

What other seasonings work well with this recipe?

Another great addition is using an easy Italian herb blend. You can buy Italian seasoning from the store or make your own with fresh herbs.

Can I make these Parmesan Puffs spicy?

You could also add some heat to the Parmesan Puffs with a hint of cayenne pepper or red pepper flakes. 

What other cheeses work well for this puff recipe?

Try experimenting with different kinds of cheeses in the cheese mixture. Try adding cheddar, provolone, asiago, or pepper jack. You could also use creamier cheeses like goat cheese, brie, or blue cheese. 

Parmesan Puffs on parchment close up

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HOW TO STORE PARMESAN PUFFS

  • Serve: To keep your Parmesan Puffs fresh, don’t leave them out at room temperature for more than a couple of hours at a time. 
  • Store: Once the puffs have cooled down, you can put them in a Ziploc bag or an airtight container to store in the fridge for up to 5 days. 
  • Freeze: As long as they’re kept carefully sealed, Parmesan Puffs can stay good in the freezer for up to 3 months. Let them thaw in the fridge and then reheat them in the oven for a few minutes before serving. 
Parmesan Puffs in serving dish

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Parmesan Puffs

Parmesan Puffs are the perfect light and airy party appetizer with savory parmesan cheese and paprika in the easy pastry balls.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizers
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 sheets puff pastry
  • 2 large eggs
  • 1/2 teaspoon paprika
  • 1 cup grated parmesan cheese

Instructions

  • Preheat oven to 400 degrees and line 2 baking sheets with parchment paper.
  • Whisk together eggs, paprika, and half the parmesan cheese.
  • Cut the puff pastry in 1 inch squares.
  • Brush with egg parmesan mixture.
  • Place each square ½ inch apart.
  • Sprinkle with additional parmesan cheese.
  • Bake for 10 minutes until golden brown.

Nutrition

Calories: 374kcal | Carbohydrates: 28g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 257mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
Parmesan Puffs Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

    1. Full disclosure Ann, I don’t have a tested substitute for paprika in this recipe. I did a little research and found this list that you may enjoy testing out!

      Chipotle chili powder (For smoked sweet paprikas)
      Cayenne pepper powder (For hot/sharp paprikas)
      Ancho pepper powder (For sweet paprikas)
      Guajillo Pepper powder (For hot/sharp paprikas)
      Chili powder (For hot/sharp paprikas)

      Would love to hear what you decided to go with and how the Parmesan Puffs turned out!