Snacks
Savory Pumpkin Puffs
These puffs are the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails.
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 (1/2 stick)
- 2 1/2 tablespoons Dijon mustard
- 1 1/2 cups finely grated Gruyere cheese
- 1 cup finely grated Parmesan cheese
- Freshly ground pepper
Directions:
Step 1.
Preheat oven to 375 degrees.
Step 2.
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.
Step 3.
Meanwhile, stir the paprika into the melted butter.
Step 4.
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.
Step 5.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Step 6.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
Step 7.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Step 8.
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.
Step 9.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.
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