Ingredients
all-purpose flour
1pkgfrozen puff pastry
1½tsppaprika
¼cupunsalted butter
2½tbspdijon mustard
1½cupsGruyere cheese,finely grated
1cupparmesan cheese,finely grated
freshly ground pepper
Preparation
Preheat oven to 375 degrees F. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15×13-inch rectangle.
Refrigerate for about 15 minutes until firm. 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 for 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 for 15 to 20 minutes, until golden. Transfer puffs to a wire rack; let cool slightly before serving.
