Best Cheesy Pumpkin Pastry Puffs Recipes

CHEESY PUMPKIN PUFFS

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.

CHEESY PUFFS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.)
• Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere.
• Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere.
• Bake until puffed and golden, about 25 minutes. Serve hot.

CHEESY PASTRY PUFFS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Crumble the oregano and salt in a small bowl using your hands and set aside.
• Combine the flour, baking powder and butter in a food processor. Pulse until the mixture forms a coarse meal. Add the cheese and 1 tablespoon ice water. Process until the mixture forms into a ball, adding extra water, 1 teaspoon at a time, if needed. On a lightly-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Form the dough into a flat disc and cover with plastic wrap. Refrigerate for 30 minutes.
• Sprinkle the dough with the seasoned salt. Gently roll the salt into the dough using a rolling pin.
• Cut the dough into different shapes using the cookie cutters, and transfer to the prepared baking sheets. Bake until puffed and golden, 10 to 12 minutes. Transfer to a wire rack to cool, about 10 minutes.