Prep 10 mins
Cook 20 mins
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!
- 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
- 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.
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!