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Pumpkin-Shaped Parmesan Puff Pastry Appetizer Recipe

Killer App: Savory Pumpkin Puffs

With its flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.
The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving,

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Savory Pumpkin Puffs

Savory Pumpkin Puffs

Pumpkin-Shaped Parmesan Puff Pastry Appetizer Recipe 2009-10-29 16:45:12

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
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

  1. Preheat oven to 375 degrees.
  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.
  3. Meanwhile, stir the paprika into the melted butter.
  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.
  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.
  6. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
  7. With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
  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.
  9. Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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