Savory Pumpkin Puffs Food

CHEESY PUMPKIN APPETIZER PUFFS

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Thaw and unroll 1 sheet of puff pastry.
• Remove the casings from the chicken sausage and chop into pieces. Sautee for a couple of minutes. Remove from heat.
• Use a spatula to spread the pumpkin puree on top of the puff pastry top with cheese, garlic powder, Italian seasonings, and chicken sausage. Lightly press the ingredients into the pumpkin roll.
• Roll
• Cut into pieces, place on baking sheet and bake for 15 minutes. Broil on low for an additional 2-3 minutes until the tops are golden brown. Let cool and enjoy!

SAVORY PUMPKIN PUFFS

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.

PENZEY'S PUMPKIN PUFFS

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.