Artichokes and Parmesan Cupcakes Puffs

photo 3
I am not much of a dip kind of girl, not because i don’t like them but because it is not something that I ate growing up and I am still not very comfortable serving. I don’t like to serve them at parties because they are not very presentable, they can be messy and they are so so difficult to eat. Over the years I have had the chance to taste several and I will tell you that they are several that I like. Spinach, Parmesan and Artichoke Parmesan is definitely one of my favorite. Well today instead of presenting you with the recipe of Artichoke Parmesan Dip, I will give you the recipe of a much appreciated appetizer: Artichoke and Parmesan Puff Cupcake.

Ingredients for about 30 Puff Cupcakes:

  • 1 puff pastry box thaw out and rolled out into 11 by 9,
  • 1 cup of grated parmesan,
  • 1/2 cup of mayonnaise,
  • 1/2 tsp of onion powder,
  • 1/2 tsp of garlic powder,
  • 2 cup of swiss cheese or italian mix,
  • 1 can or about 18oz. of artichoke hearts cut thinly. 
  • salt and pepper to taste

photo 5

  1. Roll out the dough into 11 by 9.
  2. Cut each dough into 3X 5 rectangles to make 15 rectangles into each dough.
  3. Place each square into each mini cupcake hole of the mini cupcake tray, and press down for the dough to make a cup.
  4. In a bowl mix all the other ingredients together.
  5. Spoon about 1 tbsp of this mixture inside the dough.
  6. Close the dough, by pressing or pinching the sides together.
  7. Bake those artichokes puffs for 15 minutes at 400.
  8. Devour!!!

photo 4

They are so so yummy!!!

Bon Appetit and Happy Cooking!!!