Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, pumpkin pie easily made with frozen puff pastry sheets. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Store-bought frozen puff pastry is a lifesaver any time of year, but especially Puff made partially or entirely with shortening or any other fat will have a far inferior taste to those made with butter alone. You can use the entire sheet of puff to make a big tart, shape smaller individual tarts, or even bake. Ready-made frozen puff pastry helps you look like a baking pro.
Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have pumpkin pie easily made with frozen puff pastry sheets using 9 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets:
- Make ready 2 sheets Frozen puff pastry sheet (18 x 18 cm)
- Make ready 150 grams Kabocha squash
- Get 20 grams Sugar
- Make ready 20 grams Butter
- Take 1 Egg yolk
- Take 1/2 tbsp Lemon juice
- Take 1/2 bar Chocolate bar
- Take For glazing
- Make ready 1/2 Beaten egg
Dressed up with a Unfold the pastry sheet on the work surface. Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won't have to transfer. These recipes make the most of store-bought pastry sheets for both dinner (think pot pies and savoury tarts) and.
Steps to make Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets:
- Bring the frozen puff pastry sheet to room temperature. Defrost them on a floured work surface.
- Remove the seeds and fibres from the pumpkin, cut into suitable sizes, and put them in a heatproof container. Add a small amount of water and cover loosely with plastic wrap.
- Microwave for about 5 minutes at 500W. When the pumpkin has softened, mash with a fork.
- Mix in the sugar.
- When the pumpkin has cooled, add the butter. Melt the butter with the residual heat of pumpkin and keep mixing.
- Add the egg yolk and lemon juice and stir together.
- Cut the pastry sheet like in the photo. (Cut into 4 and cut it diagonally)
- Brush a beaten egg on the surface.
- Place the filling on the 8 sheets like in the photo.
- Break up the chocolate bar into small pieces and push some into the filling. Preheat the oven to 200°C.
- Fold over the other half (brush with a beaten egg side down) and crimp the edges tightly with a fork.
- Repeat Steps 10-11, line the baking sheet with parchment paper, then arrange the pastries on top. Brush the beaten egg on the surface again.
- Bake for about 15 minutes at 200°C, then turn the temperature down to 180°C and bake for and additional 10 minutes.
- It's done!
- How about making some panna cotta with the leftover egg white? - - https://cookpad.com/us/recipes/171713-use-up-egg-whites-in-soft-sweet-panna-cotta
There's no need to huff and puff in the kitchen. When making the pumpkin pie pastry dough, make sure the butter is cold! Don't mess with your pastry too much. Roll your pastry out between two sheets of cling film instead of on a floured work surface. The extra flour could upset the balance of ingredients and potentially ruin.
So that’s going to wrap this up with this special food pumpkin pie easily made with frozen puff pastry sheets recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
