The pumpkin puff pastries with gorgonzola and speck are mini savory puff pastries with a creamy and gooey filling. I love pumpkin and I enjoy using it to prepare always different dishes. I had a roll of puff pastry about to expire, so I decided to use it to make savory bundles that were literally snapped up. The pumpkin puff pastries are amazing, great as an appetizer or main course, perfect for an aperitif, a buffet, or a party, they will disappear in no time 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 pumpkin puff pastries
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz pumpkin
- 5.3 oz scamorza
- 4.4 oz speck
- 3.5 oz gorgonzola
- 0.9 oz grated Parmesan
- 1 sheet puff pastry (rectangular)
- 1 cup water
- 1 egg
- to taste black pepper
- to taste salt
- to taste poppy seeds
Steps
● The pumpkin puff pastries with speck and gorgonzola are super easy and quick to prepare; first, peel the pumpkin, cut it into pieces and put it in a pan, add the garlic clove, salt, water, and cover with a lid. Cook the pumpkin for about 15 minutes, it should soften and the water should completely evaporate.
● Place the pumpkin in a bowl and mash it with a fork until it turns into a puree. Add the grated Parmesan, chopped speck, gorgonzola, black pepper, and mix everything together.
● Take the puff pastry and cut it in half horizontally, then into 3 parts vertically.
● Fill the center of each piece of puff pastry with some pumpkin cream, add a piece of cheese, a bit more cream, and close the puff pastries by folding the edges of the pastry alternately towards the center.
● Place the pumpkin puff pastries on a baking sheet lined with parchment paper (you can use the one from the puff pastry), brush them with the beaten egg, sprinkle with some poppy seeds, and bake the savory pastries in a preheated oven at 392°F for about 25 minutes, until golden.
Notes:
The pumpkin puff pastries can be stored at room temperature for a few hours or in the fridge for 2-3 days. If you don’t like gorgonzola, you can use another creamy cheese such as classic spreadable cheese, robiola, crescenza, or stracchino.
More pumpkin recipes HERE
