Recipe 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!
Top Review by Chef MB
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!
- 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 See How It's Made
- 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.