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

Savory Pumpkin Puffs

Savory Pumpkin Puffs

From Martha Stewart


  1. 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


  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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