Savory Pumpkin Puffs

Savory Pumpkin Puffs
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.


  • 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


  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. 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. 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. 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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