How To Make Savory Pumpkin Puffs
These cheesy pumpkin puffs are a savory treat that is sure to brighten up everyone’s palates. They come served with paprika-infused butter.
Serves:
Ingredients
- all-purpose flour
- 1pkgfrozen puff pastry
- 1½tsppaprika
- ¼cupunsalted butter
- 2½tbspdijon mustard
- 1½cupsGruyere cheese,finely grated
- 1cupparmesan cheese,finely grated
- freshly ground pepper
Instructions
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Preheat oven to 375 degrees F. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15×13-inch rectangle.
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Refrigerate for about 15 minutes until firm. Meanwhile, stir the paprika into the melted butter.
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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.
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Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
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Remove parchment, and brush top of pastry with butter mixture. Chill until firm for about 30 minutes.
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With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet.
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Using a sharp paring knife, score each shape four or five times to make pumpkin ridges. Bake for 15 to 20 minutes, until golden. Transfer puffs to a wire rack; let cool slightly before serving.
Nutrition
- Calories: 134.10kcal
- Fat: 10.15g
- Saturated Fat: 4.78g
- Trans Fat: 0.08g
- Monounsaturated Fat: 4.03g
- Polyunsaturated Fat: 0.78g
- Carbohydrates: 5.26g
- Fiber: 0.30g
- Sugar: 0.19g
- Protein: 5.56g
- Cholesterol: 18.37mg
- Sodium: 187.86mg
- Calcium: 160.13mg
- Potassium: 26.34mg
- Iron: 0.40mg
- Vitamin A: 55.00µg
- Vitamin C: 0.01mg
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