Pumpkin Puff Pastry

Name: Pumpkin Puff Pastry
Cuisine: European
Ingredients: flour for dusting; parchment paper; 1 pkg frozen puff pastry sheets; 1 1/2 tsp paprika; 1/4 c unsalted butter, melted; 2 1/2 tbsp Dijon mustard; 1 1/2 c finely grated gruyere cheese; 1 c finely grated Parmesan cheese; black pepper (opt)

4 steps

Updated at: Thu, 10 Apr 2025 03:40:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories2563.1 kcal (128%)

Total Fat181.7 g (260%)

Carbs122.7 g (47%)

Sugars9.5 g (11%)

Protein107.3 g (215%)

Sodium3615.5 mg (181%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

flour

for dusting

parchment paper

1 pkgfrozen puff pastry sheets

1 ½ tsppaprika

¼ cunsalted butter

melted

2 ½ Tbspdijon mustard

1 ½ cgruyere cheese

finely grated

1 cParmesan cheese

finely grated

black pepper

opt

Instructions

Step 1

Preheat oven to 375º.

Step 2

Generously flour 2 pieces of parchment paper, roll out one of the unfolded pastry sheet to form a 15x13" rectangle, about 1/16" thick. Repeat with other pastry sheet. Refrigerate until firm - about 15 minutes. Meanwhile, stir the paprika into the melted butter.

Step 3

Remove pastry from the fridge and brush off excess flour. Spread one side of the rectangles with mustard mix and sprinkle with both cheeses. Season with pepper.

Step 4

Place 2nd sheet of pastry on top then add a piece of parchment paper on top of stack. Using a rolling pin, roll until smooth and pastry layers and edges are sealed together. Remove parchment, and brush with butter mixture. Chill until firm - about 30 minutes.