Hello friends, today I present these fabulous savory puff pastry pumpkins with mushrooms to make for Halloween and amaze your guests. Ideal for preparing a Halloween-themed aperitif with friends, and kids will love them too. If desired, you can also fill them with cold cuts and cheese or make the sweet version with Nutella, cream, or jam. Below you will find the recipe..

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Cuisine: Italian

Ingredients for Savory Puff Pastry Pumpkins with Mushrooms

2 rectangular puff pastry
3.5 oz Creamy spreadable cheese (Philadelphia, Stracchino, Robiola, Mascarpone, or Ricotta)
7 oz champignon mushrooms
1 garlic clove
5.3 oz Butter
to taste fine salt
to taste ground black pepper
to taste parsley
to taste sweet or smoked paprika
to taste Milk

Tools

1 Cookie cutter
1 Fork
1 Pan
1 Knife
1 Parchment paper
1 Baking tray

Steps for Savory Puff Pastry Pumpkins with Mushrooms

To make these cute savory puff pastry pumpkins with mushrooms, first prepare the sautéed mushrooms. Clean the champignon mushrooms by removing any dirt, rinse them quickly under running water only if necessary, or use a damp cloth. Slice them. In a pan, add the butter and the previously cleaned garlic clove (you can also use it with the skin if you wish), and when it’s melted, add the mushrooms and sauté for a few minutes. Finally, add salt and ground pepper and cook for about 10 minutes with the lid on, adding chopped parsley a few minutes before the end. Turn off and let cool.
Unroll both rectangles of puff pastry and use the pumpkin-shaped cookie cutter to cut out many pumpkins. You should get 16 in total. Lay the puff pastry pumpkins on a baking tray lined with parchment paper and make only 8 pumpkin shapes with cutouts in the center (as you can see from the photo). On the other intact shapes, place a teaspoon of spreadable cheese and then the sautéed mushrooms. Close by overlapping the cut-out pumpkin shape and seal the edges well with the tines of a fork. Brush the surface with milk and sprinkle with paprika powder. Bake in a preheated static oven at 350°F for about 25 minutes or until golden brown.
Unmold the pumpkins on a cutting board or serving plate and serve. I hope you like this latest recipe of mine, see you next time, friends.

STORAGE, TIPS AND NOTES

If you want to make the sweet version of the puff pastry pumpkins, you can fill them with anything or with fruit like apples or pears sautéed in a pan. The pumpkins can also be made in advance or frozen.

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