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PUMPKIN PUFFS




Source of Recipe


Marla


List of Ingredients




2 tbsp. (1/4 stick) butter
1/2 c. finely chopped onion
1/2 tsp. minced garlic
3 tbsp. rye bread crumbs
2 tbsp. whipping cream
1/3 c. canned solid pack pumpkin
1/2 tsp. caraway seeds
1/4 tsp. mixed dried herbs (basil, oregano, thyme, rosemary), crumbled
Salt and freshly ground pepper
1 egg yolk
1 (17 oz.) pkg. frozen puff pastry, thawed
3/4 c. grated Parmesan cheese
1 egg, beaten with pinch of paprika (glaze)


Recipe




Melt butter in heavy medium skillet over medium-low heat. Add onion and garlic and cook until soft, stirring occasionally, about 10 minutes. Add bread crumbs and stir 2 minutes. Add cream and stir until mixture is almost dry. Mix in pumpkin, caraway, herbs, salt and pepper. Remove from heat and blend in yolk. Refrigerate until well chilled. (Can be made 1 day ahead.) Preheat oven to 375 degrees. Cut each pastry sheet into sixteen 2-inch squares. Spoon 1 teaspoon pumpkin mixture into center of each. Sprinkle with scant teaspoon Parmesan. Brush edges of pastry with glaze. Fold into triangles. Seal edges with fork tines. Brush tops with glaze. Arrange pastries on baking sheets. Bake until crisp and golden brown, about 20 minutes. Makes 32.