Parmesan Puff Pastries from Cannella Kitchen's Hors d' oeuvres

Make a dozen more of these than you think you need.

DETAILS
Makes: 48 + Puffs
Keeps: 3 days
Time: 45 minutes

QUICK LINKS TO OTHER RECIPES
Parmesan Crisps

1 10×16″ sheet of puff pastry
2 Cups Parmesan, Coarsely grated
1 tsp herbs d’ provence salt
1 tsp orange zest

3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Heat oven to 350°F
Cut 1.5″ rounds and stipple thoroughly
Brush with egg wash
Put each round on a sheet pan and bake for 10 minutes
Remove from the oven
Place a heaping teaspoon of cheese on top of each round
Place in oven and bake for another 10 minutes


NOTES

If you have an awesome oven, you should have no problem with the puffs rising too quickly and falling over. If your oven is delightfully small like ours, you will need to put an empty sheet pan on the top shelf of the oven and put the puffs on the bottom shelf. This will let the pastry rise evenly.

At the second round of baking, put the puff pastries on the top shelf and start the second round on the bottom shelf.

MENU SUGGESTIONS
You would be hard pressed to find a drink that doesn’t go with this appetizer.