My eldest granddaughter, Felicity, is a superb cook… as is her Mum, my daughter Alexandra! When Felicity visited us from Berlin, Germany, this summer, we exchanged some of our secret recipes and made a few together. My simple Palm Beach Puff recipe was one I shared with her, and we had a ball filming a video for “hollyholdendesign” Instagram too!
This is one of my simple “make-ahead and freeze” hors d’oeuvres. I began making them in Palm Beach because they are an elegant, light and airy nibble, exquisite for serving before a dinner party.
My Palm Beach Puffs are simple to make with only five ingredients, along with my signature red pepper flakes!
Holly’s Simple Palm Beach Puffs!
A classic, make-ahead hors d’oeuvre perfect for elegant entertaining.
Makes: 70 rounds (1 ¼” diameter)
Prep Time: 20 min
Cook Time: 10–12 min
Freeze Time (optional): 1 hr
Serve: Warm!!
Ingredients
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1 loaf Pepperidge Farm “thin-sliced” white or butter bread
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¾ cup grated Parmesan cheese
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¾ cup mayonnaise
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2 tbsp finely grated onion
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2 egg whites
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Salt & pepper, to taste
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Red pepper flakes, to taste (Optional but highly recommended! These puffs are enhanced with a slight kick from the red pepper. You can always sprinkle more red pepper on top before OR after baking.)
Instructions
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Bread Rounds
Using a 1¼” round cookie cutter, cut circles from the bread slices, no crusts. Set aside. I only like to serve elegant “one-bite” hors d’oeuvres, so if you do not have a 1 ¼” cutter, use the smallest round cutter you have! -
Beat Egg Whites
Beat the egg whites until stiff peaks form. -
Make Filling
In another bowl, mix the Parmesan, mayonnaise, onion, salt, pepper, and red pepper flakes. Gently fold in the beaten egg whites. -
Assemble
Spread a generous amount of the mixture on each bread round. -
Broil Place the rounds on a baking sheet. Broil for 10–12 minutes, or until lightly golden and lightly browned. Watch closely!
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Serve Immediately
Best served WARM! —light, airy, and yummy
You can cut the recipe in half, but I like to make the whole batch so that I can also freeze some. After generously spreading the puff mixture on top of the bread rounds, place them on a tray and freeze for an hour. Once frozen, I then slip them into a ziploc bag to store in the freezer. I can pull them out to broil and serve at a moment’s notice – my kind of entertaining!
Xx
Holly
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