Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Savory Pumpkin Puffs 3.7 (90) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 9, 2020 Print Rate It Share Share Tweet Pin Email Yield: 18 to 24 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. Ingredients All-purpose flour, for parchment 1 standard package (17.3 ounces) frozen puff pastry, thawed 1 ½ teaspoons paprika ¼ cup unsalted butter, melted 2 ½ tablespoons Dijon mustard 1 ½ 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. Rate it Print