There’s a lot of waiting on Thanksgiving Day. There’s waiting for family and friends to arrive, waiting for the turkey to roast, waiting for the potatoes to cook. All that waiting makes you work up an appetite, especially, and inevitably, when things run late.
Forget the sad bowl of nuts on the coffee table. Something warm and lovely is in order on Thanksgiving Day. Feed your guests a small bite to hold them over until the main event. These savory, autumn-inspired puffs are just the thing. They’re creamy, crunchy, and bite-sized and perfect with a glass of Champagne. They look fussy but are actually a breeze to pull together.
Pre-baked phyllo cups are found in virtually every supermarket and you can make the filling the night before. Now just don’t keep your guests waiting too long.
Pumpkin Sage Puffs
Makes 30 pieces
Ingredients
2 packages miniature pre-baked phyllo cups
2 tablespoons olive oil
½ small onion, minced
1 15-ounce can pumpkin purée
½ cup ricotta cheese
1 large egg
2 tablespoons chopped fresh sage
3 slices cooked bacon, chopped fine
Salt and freshly ground pepper
Directions
1. Place the phyllo cups on two baking sheets. Preheat the oven to 350 F.
2. Heat the olive oil on medium-high heat and add the onions and a good pinch of salt. Sauté the onions until soft and slightly golden, about 5 minutes.
3. To make the filling, whisk the pumpkin, ricotta, and egg together until smooth. Add the sage and bacon, and season with salt and pepper; stir to combine.
4. Fill each cup just to the top with the filling. (You can make the filling one day ahead and keep it in the refrigerator.)
5. Bake for 15 minutes and serve.
Photo: Pumpkin sage puffs. Credit: Laura Holmes Haddad
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