SAVORY PUMPKIN PUFFS
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 18 to 24
Number Of Ingredients 8
Steps:
- 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.
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Tom Vrem
[email protected]These pumpkin puffs were a great way to use up some leftover pumpkin puree. They were also a fun and easy recipe to make with my kids.
Roshan Patel
[email protected]Overall, I thought these pumpkin puffs were a good recipe. They were easy to make and turned out pretty well. I would definitely make them again.
James Troy
[email protected]These pumpkin puffs were a bit dense, but they were still tasty. I think I would add a little more baking powder next time.
Bryce Ketchum
[email protected]I had some trouble getting the puffs to rise properly. I think I might have overmixed the batter.
Salley Sandugu ali
[email protected]These pumpkin puffs were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar next time.
Babby Paswan
[email protected]I'm not a big fan of pumpkin, but these puffs were surprisingly good! The flavor was subtle and not too overpowering.
Plus One
[email protected]These pumpkin puffs were delicious! The pumpkin flavor was perfect, and they were so light and fluffy.
Brandee Courson
[email protected]I made these pumpkin puffs for a fall party and they were a big hit! Everyone loved the flavor and how cute they looked.
Sasintha Indumina
[email protected]These pumpkin puffs were a great way to use up some leftover pumpkin puree. They were also a fun and easy recipe to make with my kids.
Sir poncy Official.
[email protected]Overall, I thought these pumpkin puffs were a good recipe. They were easy to make and turned out pretty well. I would definitely make them again.
Rasel alom
[email protected]These pumpkin puffs were a bit dense, but they were still tasty. I think I would add a little more baking powder next time.
Jessy Banda
[email protected]I had some trouble getting the puffs to rise properly. I think I might have overmixed the batter.
Jenisha Shresth rana
[email protected]These pumpkin puffs were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar next time.
Niamat khan
[email protected]I'm not a big fan of pumpkin, but these puffs were surprisingly good! The flavor was subtle and not too overpowering.
lily arco
[email protected]These pumpkin puffs were delicious! The flavor was perfect, and they were so light and fluffy.
Izzy greene
[email protected]I made these pumpkin puffs for a Halloween party and they were a huge success! They were so cute and festive, and everyone loved the flavor.
Atedez
[email protected]These pumpkin puffs were a hit at my Thanksgiving dinner! They were so easy to make and turned out perfectly. The flavor was amazing, and they were a great way to use up some leftover pumpkin puree.