I just made 58 of these for a work dinner on December 1. I love cooking but I’m glad that this is done! Oh, uh, I only have 58 because I baked two puffs already and jwa and I ate them to make sure they were okay to serve — they were. I froze the remaining 58.
Acorn Squash, Apple & Sage Puffs:
1 box puff pastry, defrosted
1 granny smith apple, quartered and cored
1 acorn squash
1 tsp olive oil
1 tbsp fresh chopped sage
1/3 block of cream cheese (the low fat kind works well)
1 clove garlic, minced
2 tbsp grated parmesan
salt & pepper to taste
flour for dusting work surface
small dish of water
a 3-inch biscuit cutter
Preheat oven to 425. Carefully halve squash. Rub the olive oil on the squash halves (concentrating on the cut sides). Sprinkle with salt & pepper and roast cut side down for about 30-40 minutes — until tender and caramelized.
When cool enough to handle scoop out flesh into big bowl. Add the sage, cream cheese, garlic and parmesan. Grate two quarters of the apple onto two layered paper towels. Squeeze out extra liquid and the add grated apple to squash mixture. Snack on the other two apple quarters.
Sprinkle flour on your work surface. I found it the easiest to break puff pastry along the perforated lines and roll out each rectangle large enough to fit ten circles on — five rows of two. Fill each circle with about one teaspoon of squash.
With dish of water, wet one edge of a circle with your finger, pull and stretch dough a bit to cover squash. Press down the edges to make a seal. Use a fork to crimp the edges. Repeat with all of the circles of dough. Each full sheet (three rectangles) of puff pastry will yield 30 puffs. A whole box will yield 60. Leftover filling makes a great dip or ravioli filling.
Preheat oven to 400 degrees. Arrange puffs on a baking sheet. Don’t crowd. Bake for about 20 minutes, until golden and puffed up. Repeat as necessary to bake as many puffs as desired. Let cool 10 minutes before serving.
Arrange uncooked puffs in a single layer on a baking sheet. Cover well with aluminum foil. Put in freezer for one day. Remove and store in freezer bags. When ready to bake, preheat oven to 400 degrees. Arrange puffs on a baking sheet. Don’t crowd. Bake for about 25-30 minutes, until golden and puffed up. Repeat as necessary to bake as many puffs as desired. Let cool 10 minutes before serving.