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Savory Pumpkin Puffs
Recipe Summary
Yield: Makes 18 to 24
Ingredients
Ingredient Checklist
All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper
Gallery
Savory Pumpkin Puffs
Recipe Summary
Yield: Makes 18 to 24
Gallery
Savory Pumpkin Puffs
Savory Pumpkin Puffs
Savory Pumpkin Puffs
Recipe Summary
Yield: Makes 18 to 24
Recipe Summary
Yield: Makes 18 to 24
Yield: Makes 18 to 24
Makes 18 to 24
Ingredients
Ingredients
- All-purpose flour, for parchment
- 1 standard package (17.3 ounces) frozen puff pastry, thawed
- 1 1/2 teaspoons paprika
- 1/4 cup unsalted butter, melted
- 2 1/2 tablespoons Dijon mustard
- 1 1/2 cups finely grated Gruyere cheese
- 1 cup finely grated Parmesan cheese
- Freshly ground pepper
Directions
Preheat oven to 375 degrees. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.
Reviews (5)
Add Rating & Review
90 Ratings
5 star values:
29
4 star values:
26
3 star values:
21
2 star values:
11
1 star values:
3
Reviews (5)
Add Rating & Review
90 Ratings
5 star values:
29
4 star values:
26
3 star values:
21
2 star values:
11
1 star values:
3
Add Rating & Review
90 Ratings
5 star values:
29
4 star values:
26
3 star values:
21
2 star values:
11
1 star values:
3
90 Ratings
5 star values:
29
4 star values:
26
3 star values:
21
2 star values:
11
1 star values:
3
90 Ratings
5 star values:
29
4 star values:
26
3 star values:
21
2 star values:
11
1 star values:
3
- 5 star values:
- 29
- 4 star values:
- 26
- 3 star values:
- 21
- 2 star values:
- 11
- 1 star values:
- 3
Martha Stewart Member
Rating: 3 stars
02/25/2014
Nice, but there's too much Parmesan. I cut it in half and they were perfect.
Martha Stewart Member
Rating: Unrated
10/19/2010
I have been making these for halloween for the past few years that ware awesome!! You could definitely change them up a bit by adding different tastes, but they are great done as the recipe indicates.
Martha Stewart Member
Rating: Unrated
09/29/2010
Has anyone thought of making these with chicken? Also, can these be prepared and refrigerated overnight before baking?
Martha Stewart Member
Rating: Unrated
10/13/2009
For something similar, I'd try a creamy wasabi or horseradish; for similar but different taste, maybe pesto, or a hummus/goat cheese combination. For something sweet, perhaps a fig or similar jam would work well with these cheeses. Good luck!
Martha Stewart Member
Rating: Unrated
09/16/2009
Does anyone have a good substitute for this recipe for the mustard? My mother is allergic, and I'm not a huge fan either. I'm not very good with substitutions--still learning :) THANKS!
Martha Stewart Member
Rating: 3 stars
02/25/2014
Nice, but there's too much Parmesan. I cut it in half and they were perfect.
Rating: 3 stars
Rating: Unrated
10/19/2010
I have been making these for halloween for the past few years that ware awesome!! You could definitely change them up a bit by adding different tastes, but they are great done as the recipe indicates.
Rating: Unrated
Rating: Unrated
09/29/2010
Has anyone thought of making these with chicken? Also, can these be prepared and refrigerated overnight before baking?
Rating: Unrated
10/13/2009
For something similar, I'd try a creamy wasabi or horseradish; for similar but different taste, maybe pesto, or a hummus/goat cheese combination. For something sweet, perhaps a fig or similar jam would work well with these cheeses. Good luck!
Rating: Unrated
09/16/2009
Does anyone have a good substitute for this recipe for the mustard? My mother is allergic, and I'm not a huge fan either. I'm not very good with substitutions--still learning :) THANKS!
All Reviews for Savory Pumpkin Puffs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Savory Pumpkin Puffs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
