Pumpkin puff pastries

Votes: 1

Time: 50 min.
Complexity: easily
Quantity: 24 puff pastries

Using a sheet of store-bought puff pastry, cubes of butternut squash, and a little soft cheese, you can make adorable little bite-sized puff pastries, similar to vol-au-vents. To make these, you'll need a metal mini-muffin pan. Sprinkle a little sugar into each cavity and tightly pack the filling with a piece of dough. After baking, flip the puff pastries upside down, and you'll have each airy puff pastry topped with soft cheese and a slice of sweet, sugar-crusted pumpkin. This neat appetizer is perfect for buffets and house parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet frozen puff pastry (half a 500g package), thawed
1 tbsp olive oil + extra for the pan
0.5 tsp sugar
24 cubes peeled butternut squash, 2.5-4 cm in size.
1/4 tsp dried rosemary
1/4 cup soft garlic-herb cheese (such as Boursin)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: puff pastry, butternut squash, Boursin cheese, rosemary

Cooking the dish according to the recipe:

Preheat the oven to 220°C. Grease a 24-cup mini muffin tin (preferably nonstick) with olive oil. Sprinkle the bottom of each muffin tin evenly with sugar. Place the puff pastry on a work surface and cut into 24 equal squares with a sharp knife.
In a bowl, toss the pumpkin with olive oil, rosemary, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Place 1 pumpkin piece in each cavity of the pan (it's okay if some pumpkin pieces are higher than the cavity). Spread about 1/2 teaspoon of cheese on top of each pumpkin cube. Top each portion with a piece of puff pastry, tucking the edges into the cavity.