Meet the Sullivans: Savory Pumpkin Puffs

November 4, 2010

Savory Pumpkin Puffs

I am home sick today. I have a terrible cold. I have been fighting it all week, but I had parent-teacher conference. This morning I woke-up feeling even more sick, so I stayed home. I hate missing out on a day with my students, but what good am I to them if I'm miserable and sniffling. 

So, I should probably be sleeping, or maybe even cleaning my kitchen...but blogging about these yummy and beautiful Savory Pumpkin Puffs sounds so much more satisfying. 

I made these Pumpkin Puffs for our little Halloween/Birthday/Come See Our Place Party
They were easy to make and very flavorful.
martha stewart recipe. 

I made these for our party on Saturday and everyone seemed to enjoy them (I know this because they were all gone at the end of the night--the real proof of tasty-ness)! 

Here is what you'll need: 

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

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.

this is a good time, while the pastry sheets cool in the fridge, to shred the Gruyere cheese. Yum!  

Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; 
sprinkle with Parmesan, Gruyere and pepper. 
I suggest putting the Gruyere on after the Parm so the layers of pastry stick to the Gruyere. 

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.

Now, of course I forgot to take a picture of the cutting process, but I think you can all figure that out for yourself with the directions! 
Once the pastry has chilled for 30 minutes, remove it from the fridge and use your cookie cutter to cut-out your desired 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.

This is the finished product.
And tasty too!

1 comment:

Leigh said...

Oh my goodness, they look delicious! And sound easy to make.

ps- hope you feel better soon :)