Date Attempted: 10/29/16
Recipe Number: 39
Disclaimer: these do not have any actual pumpkin in them. My roommate and I decided to host a potluck and pumpkin carving afternoon on Saturday in order to prepare for Halloween. Roommate was making vegan chili and cornbread so I decided to make something non-vegan but still great. When my mom was visiting (hi mom!) she found this recipe for me and it was pretty easy to make, even for someone who’s never used puff pastry before.
Link: Savory Pumpkin Puffs
Review: Personally I’m not a huge fan of Dijon mustard. The taste kind of permeates everything for me. If you don’t mind the taste of mustard as much as I do then you’ll probably really like these. A lot of my friends who came over to carve pumpkins did compliment them and eat a bunch. Fair warning for next time, this makes a lot of little pumpkins and also has a stupid amount of wasted pastry dough.The reason why I didn’t love this recipe is because of the waste. It’s not like when you’re making cookies and you can roll up the scrap dough and make a few cookies. Since these have a filling you’re kind of suck with whatever pumpkins you can pull out of the dough. I will say that these were adorable though and definitely a hit for a fall-themed party. Easy to make and who doesn’t love cheese and puff pastry?
Remi’s Recipe — slightly modified from Martha Stewart’s original
- 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 1/2 tablespoons Dijon mustard
- 1 1/2 cups finely grated Gruyere cheese
- 1 cup finely grated Parmesan cheese
- Freshly ground pepper
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, the recipe says about 15 minutes, I did about 5 and it was okay. 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.