Halloween Puff Pastry
- 1 box (2 10x10 sheets) Puff Pastry (I use President's Choice)
- grated cheese of your choice (I used marble and romano)
- cookie cutters
- parchment paper
- baking sheet
- rolling pin
Fontina would be a nice cheese for this as well.
Martha Stewart adds mustard to the filling.
Preheat oven to 375 F.
President's Choice puff pastry is the perfect size and thickness (about 1/16") for this, and it comes with parchment paper in the package.
Lay out one sheet of puff pastry on the parchment-lined baking sheet.
Sprinkle your cheese mixture over pastry.
Lay the second sheet of puff pastry over top.
Use a rolling pin to press the two sheets together.
Melt a bit of butter and add some paprika (this will make your pumpkin shapes orange) and brush onto the pastry.
Put back in the fridge for 30 minutes.
Once it's chilled (and firmed up again), use your cookie cutters to cut out different shapes in the puff pastry (I used bats, pumpkins and ghosts).
Use a knife to score the tops of each one four times.
Bake for approximately 15 minutes on the parchment-lined baking sheet, turning the baking pan halfway through.
Take out of oven and place on cooling rack.
I used these to serve alongside pasta dishes.