Savory Cheese Puffs
At a recent socially-distanced gathering of extremely close, wild girlfriends & sisters, our hostess, Yvette, served these completely delicious and adorable appetizers. Her house was so beautifully appointed with everything Thanksgiving-ish (you should see Christmas at Yvette’s house) that I almost didn’t realize these treats weren’t decorations! Beautifully shaped as pumpkins and leaves, I was delighted when I took a bite to find a combination of Gruyรฉre and Parmesan Cheeses along with honey mustard inside these cute puffs.
And, after having a convo with the girl gang about the fact that none of them can stand pumpkin pie, I renamed these so that the word “pumpkin” didn’t appear in the title lest I discourage them from making these! You can cut these into any shape for any holiday, but I happen to think these shapes are so fun!
This recipe begins with puff pastry sheets that are rolled into a rectangle. One sheet gets topped with honey mustard and the cheeses. The second sheet is placed on top of the first one and rolled until the layers are sealed. Then a melted butter/paprika baste gets brushed on the top of the puff pastry.
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Shapes get cut out, lines get scored on the pumpkins and into the oven they go. So delicious! Have fun with these!
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Savory Cheese Puffs
Makes: 12-18 servings
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes plus chill time 45 minutes
Ingredients
- All-purpose flour, for parchment
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 & 1/2 tsp paprika
- 1/4 cup unsalted butter, melted
- 2 & 1/2 tbsp honey mustard
- 1 & 1/2 cups finely grated Gruyere cheese
- 1 cup finely grated Parmesan cheese
- Freshly ground pepper
Instructions
Preheat oven to 375ยฐF. 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 12 to 18 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.
Recipe adapted from Martha Stewart & Yvette Sfire
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