SAVORY PUMPKIN PUFFS
Give your party festive flavor with these hors d'oeuvres. Each mini, pumpkin-shaped bite, made with store-bought puff pastry, is filled with grated Gruyère and Parmesan cheeses and Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 18 to 24
Number Of Ingredients 8
Steps:
- 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.
HALLOWEEN / THANKSGIVING SAVORY TREATS - PUMPKIN PUFFS!
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!
Provided by Um Safia
Categories High In...
Time 30m
Yield 18-24 puffs
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 236.1, Fat 17.6, SaturatedFat 6.9, Cholesterol 21.6, Sodium 207.3, Carbohydrate 12.8, Fiber 0.6, Sugar 0.3, Protein 7
PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING
I found this recipe on the internet. This stuff is great. It makes a perfect holiday treat (Halloween, THanksgiving, Christmas.) If needed you can freeze the bread ahead of time. By the time you get to your party, it'll be ready to serve.
Provided by Lubie
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- PREHEAT oven to 375°F.
- Grease 15 x 10-inch jelly-roll pan; line with wax paper.
- Grease and flour paper.
- Sprinkle towel with powdered sugar.
- COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
- Beat eggs and sugar in large mixer bowl until thick.
- Beat in pumpkin.
- Stir in flour mixture.
- If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
- Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
- Sprinkle with nuts (if desired).
- BAKE for 13 to 15 minutes or until top of cake springs back when touched.
- Immediately loosen and turn cake onto prepared towel.
- Carefully peel off paper.
- Roll up cake and towel together, starting with narrow end.
- Cool on wire rack.
- BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
- Carefully unroll cake; remove towel.
- Spread cream cheese mixture over cake.
- Reroll cake.
- Wrap in plastic wrap and refrigerate at least one hour.
- Sprinkle with powdered sugar before serving, if desired.
PENZEY'S PUMPKIN PUFFS
--Tasty Dish-- received her Penzey's Holiday/Winter 2010 catalog in the mail yesterday and this puff recipe was printed in it. Note: the original recipe calls for fresh pumpkin but I had a partial can of Libby's 100% pure pumpkin puree to use up and this was the perfect recipe for --Tasty-- and me to prepare on a snowed-in day! For a twist, try English mixed spice in place of pumpkin pie spice.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 60 puffs
Number Of Ingredients 10
Steps:
- If using fresh pumpkin the original recipe states: Bring a large pot of water to boil. Add the pumpkin and cook until it is fork tender, approximately 15 minutes. Drain well and cooled. However, if I were to make this with fresh pumpkin, my first choice would be to bake the pumpkin, followed by steaming. Boiling would be a last resort.
- Place the cooked and cooled fresh pumpkin or the canned pumpkin in a large mixing bowl. If using fresh pumpkin, mash with a potato masher, immersion blender or electric mixer.
- Add 1/2 cup flour, 1/3 cup brown sugar, egg yolk, cinnamon, pumpkin pie spice and salt. Mix well.
- If the mixture is too liquid-y, add more flour.
- Taste for sweetness and add more brown sugar if necessary.
- Refrigerate 30-45 minutes. Do not skip this step.
- Heat oil over medium-high heat in a sauce pan (original recipe specifies a frying pan). Note: I never use as much oil as a recipe calls for with deep frying-perhaps 1/2 cup at most. Place a paper towel on a plate.
- For small puffs, drop the mix by greased teaspoon into the pan (or greased tablespoon if you want larger puffs). Tip: Grease the utensil on both sides. *Don't* crowd the pan with too many puffs at one time.
- Cook on both sides until golden, about 2 minutes for the smaller puffs, and 3-4 minutes for the larger.
- Once cooked, use a slotted spoon and place puffs on the paper towel-lined plate to drain off the excess oil.
- Transfer to a serving platter and sprinkle with powdered sugar. If desired, drizzle puffs with a little bit of real maple syrup.
Nutrition Facts : Calories 11.4, Fat 0.1, Cholesterol 3.1, Sodium 20.1, Carbohydrate 2.5, Fiber 0.1, Sugar 1.3, Protein 0.2
PUMPKIN PUFF
Something different to make with pumpkin. Goes well with grilled chops or sausages. This recipe was given to me by our next door neighbour Maewyn when I was about 10yrs old and learning to cook different foods:) I could always be found in her kitchen when not in ours:)
Provided by Jen T
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Boil pumpkin in salted water til tender.
- Drain and mash.
- Add egg yolks and mix in well.
- Whip egg whites until soft peaks form then fold in carefully.
- Put mix into greased ovenware dish and bake at 350deg for 20-25minutes.
- Variations: Add some finely chopped onion before baking.
- Add some chopped parsley and grated cheese.
- Add some diced cooked bacon.
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