Penzeys Pumpkin Puffs Recipes

CHEESY PUMPKIN PUFFS

Steps:

• Start by making the filling: Heat the olive oil in a large skillet over medium-high heat, then add the red onion and cook until almost tender and translucent, about 4 minutes. Add the grated pumpkin, cilantro, ginger, garam masala and a pinch of salt and continue to cook until the pumpkin is softened, about 2 minutes. Transfer the mixture to a large bowl; let cool completely.
• Stir the Swiss, American and cheddar cheeses into the pumpkin mixture; season with salt.
• Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Unfold the puff pastry on a lightly floured surface. Cut out 24 pumpkins with a 4-inch cutter; arrange half on the prepared baking sheet. If desired, cut out jack-o?-lantern faces from the remaining pumpkins using a paring knife. Heap 2 tablespoons of the filling in the center of each pumpkin on the baking sheet and brush the egg wash around the edges of each. Put the remaining puff pastry pumpkins on top. Seal the edges with a fork, then brush with more egg wash. Bake until golden and puffed, 20 to 25 minutes.

PENZEY'S PUMPKIN BARS WITH BROWN BUTTER ICING

Steps:

• For bars:.
• Preheat oven to 350°F.
• Cream butter.
• Add brown sugar, eggs, pumpkin, and vanilla; mix well.
• In separate bowl, sift all of dry ingredients together.
• Gradually add to the wet mixture and mix well.
• Pour into a greased 9x-inch13 pan and bake for 15-20 minutes.
• Let cool then top with brown butter icing.
• Icing directions:.
• In a heavy bottomed pan, heat butter over low heat until it is a light brown color.
• Remove from heat and add powdered sugar, vanilla, and milk.
• Whisk until smooth and well blended.

PUMPKIN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
• To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.

PUMPKIN PUFF

Steps:

• Boil pumpkin in salted water til tender.
• Drain and mash.
• Add egg yolks and mix in well.
• Whip egg whites until soft peaks form then fold in carefully.
• Put mix into greased ovenware dish and bake at 350deg for 20-25minutes.
• Variations: Add some finely chopped onion before baking.
• Add some chopped parsley and grated cheese.
• Add some diced cooked bacon.

PETER PUMPKIN CHEESE PUFFS

Steps:

• In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool. , Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers.

PENZEY'S PUMPKIN PUFFS

Steps:

• If using fresh pumpkin the original recipe states: Bring a large pot of water to boil. Add the pumpkin and cook until it is fork tender, approximately 15 minutes. Drain well and cooled. However, if I were to make this with fresh pumpkin, my first choice would be to bake the pumpkin, followed by steaming. Boiling would be a last resort.
• Place the cooked and cooled fresh pumpkin or the canned pumpkin in a large mixing bowl. If using fresh pumpkin, mash with a potato masher, immersion blender or electric mixer.
• Add 1/2 cup flour, 1/3 cup brown sugar, egg yolk, cinnamon, pumpkin pie spice and salt. Mix well.
• If the mixture is too liquid-y, add more flour.
• Taste for sweetness and add more brown sugar if necessary.
• Refrigerate 30-45 minutes. Do not skip this step.
• Heat oil over medium-high heat in a sauce pan (original recipe specifies a frying pan). Note: I never use as much oil as a recipe calls for with deep frying-perhaps 1/2 cup at most. Place a paper towel on a plate.
• For small puffs, drop the mix by greased teaspoon into the pan (or greased tablespoon if you want larger puffs). Tip: Grease the utensil on both sides. *Don't* crowd the pan with too many puffs at one time.
• Cook on both sides until golden, about 2 minutes for the smaller puffs, and 3-4 minutes for the larger.
• Once cooked, use a slotted spoon and place puffs on the paper towel-lined plate to drain off the excess oil.
• Transfer to a serving platter and sprinkle with powdered sugar. If desired, drizzle puffs with a little bit of real maple syrup.