"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

SAVORY PUMPKIN PUFFS Recipe

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This recipe for SAVORY PUMPKIN PUFFS, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Marsilio
Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (17.3 oz.) frozen puff pastry, thawed
1 1/2 t. paprika
1/4 cup unsalted butter, melted
2 1/2 T. Dijon mustard
1 1/2 cup finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
freshly ground pepper

Directions:
Directions:
Preheat oven to 375. 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. Stir the paprika into the melted butter.
Remove pastry from refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay second pastry 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 pumpkin shaped cookie cutter, cut out 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, 15-20 minutes. Transfer puffs to wire rack; let cool slightly before serving.

Number Of Servings:
Number Of Servings:
18-24

 

 

 

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