CHEESY PUMPKIN PUFFS
Provided by Maneet Chauhan
Time 1h10m
Yield 12 puffs
Number Of Ingredients 13
Steps:
- Start by making the filling: Heat the olive oil in a large skillet over medium-high heat, then add the red onion and cook until almost tender and translucent, about 4 minutes. Add the grated pumpkin, cilantro, ginger, garam masala and a pinch of salt and continue to cook until the pumpkin is softened, about 2 minutes. Transfer the mixture to a large bowl; let cool completely.
- Stir the Swiss, American and cheddar cheeses into the pumpkin mixture; season with salt.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface. Cut out 24 pumpkins with a 4-inch cutter; arrange half on the prepared baking sheet. If desired, cut out jack-o?-lantern faces from the remaining pumpkins using a paring knife. Heap 2 tablespoons of the filling in the center of each pumpkin on the baking sheet and brush the egg wash around the edges of each. Put the remaining puff pastry pumpkins on top. Seal the edges with a fork, then brush with more egg wash. Bake until golden and puffed, 20 to 25 minutes.
PUMPKIN CHEESE BALL
This adorable cheese ball gets its pumpkin-orange coloring from ground-up cheese puffs and the stem is cleverly stolen from a bell pepper.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet.
- Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin.
- Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper.
PUMPKIN CREAM PUFFS
Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.
Provided by CarolynWG
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
- Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
- To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
- Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
- Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g
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.
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