This appetizer takes only five minutes to prep and twenty minutes to bake but yields flavors that are comparable to a French bakery! We’re mixing it up and using pumpkin in a savory fashion for a delicious Fall inspired appetizer that is sure to please.
6 oz. pumpkin puree (little less than half a standard can)
1 sheet of premade puff pastry (thawed but still cold)
1/2 T butter
2 cloves garlic minced finely
2 t fresh thyme
2 t chopped sage
1/4 cup grated Aged Bloomsday
Salt & Black Pepper
Yields ~12 pinwheels
Preheat oven to 400 degrees. Line baking tray with parchment paper.
Melt butter in a pan over medium heat then add garlic and chopped herbs, sautéed until tender and fragrant (~3 minutes).
In a bowl mix pumpkin, herb-garlic mixture with a heavy pinch of salt and two heavy dashes of black pepper. Set to the side.
Take puff pastry out of the fridge. Unfold on a surface that was lightly dusted with flour to prevent sticking. Smear pumpkin mixture from corner to corner evenly across the pastry.
Evenly top with grated Aged Bloomsday.
Roll puff pastry into a log form.
Slice into even 1/2" pieces. Do not fret if pieces get squished - just pinch into a circle looking pieces and they will bake nicely.
Place pieces on baking sheet and bake for 20 minutes or until golden brown.