Halloween / Thanksgiving Savory Treats - Pumpkin Puffs!

Name: Halloween / Thanksgiving Savory Treats - Pumpkin Puffs!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18-24 puffs
Ingredients: 17 1/3 ounces frozen puff pastry, thawed (1 standard package); 1 1/2 teaspoons paprika; 1/4 cup unsalted butter, melted; 2 1/2 tablespoons Dijon mustard; 1 1/2 cups finely grated gruyere cheese; 1 cup finely grated parmesan cheese; fresh ground pepper; flour, for dusting

Submitted by Um Safia

"If your looking for a tasty savory treat to serve this Halloween then you should try these! Very easy to make & really delicious, these will be gobbled up in no time. These also make great Thanksgiving nibbles...... Time to make doesn't include chill time!"

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Ready In:: 30mins
Ingredients:: 8
Yields:: 18-24 puffs

ingredients

17 ¹⁄₃ ounces frozen puff pastry, thawed (1 standard package)
1 ¹⁄₂ teaspoons paprika
¹⁄₄ cup unsalted butter, melted
2 ¹⁄₂ tablespoons Dijon mustard
1 ¹⁄₂ cups finely grated gruyere cheese
1 cup finely grated parmesan cheese
fresh ground pepper
flour, for dusting

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.

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Reviews

I've made these twice now. I subbed cheddar for the gruyere, just personal preference. I found it a little difficult to roll out the puff pasty quite as big as called for, but that could be my lack of experience. Also, the second time I used a bit less cheese, and it was much easier to get the two layers to adhere together. Everyone who ate them LOVED them, and the smoked paprika/butter topping is wonderful--everyone kept asking what it the topping was. I can see making these again and again, maybe trying some finely crumbled feta in them, or experimenting with other cheeses. Thanks for posting!

Chef MB

RECIPE SUBMITTED BY

Um Safia

ABOVE: My eldest, Talha with his 'Zaar Star! I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too. I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of. You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host: http://www.recipezaar.com/bb/viewforum.zsp?f=59 and also in the Cooking for Kids Forum where I am co-host: http://www.recipezaar.com/bb/viewforum.zsp?f=34 <style>body { background: url(http://i714.photobucket.com/albums/ww141/Um_Safia/seamless%20tiles/seamlesstile1.jpg);background-repeat: repeat; }</style> I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir. We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics. If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this: 1: "Add it to your recipe book - I loved it and wanna eat this again soon!" 2: "Interesting....I will enjoy eating this again." 3: "I cleared my plate but don't expect me to eat this again...ever." However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!! Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. 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