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Savory Pumpkin Puffs

  • yield: Makes 18 to 24

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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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Martha Stewart Living, October 2003

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Reviews (5)

  • kvnsgrl 25 Feb, 2014

    Nice, but there's too much Parmesan. I cut it in half and they were perfect.

  • Anubananu 19 Oct, 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.

  • Faith826 29 Sep, 2010

    Has anyone thought of making these with chicken? Also, can these be prepared and refrigerated overnight before baking?

  • LindaSB 13 Oct, 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!

  • CCiraco 16 Sep, 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!