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To get started with this recipe, we must 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.
Composition needed to make Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets:
- 2 sheets Frozen puff pastry sheet (18 x 18 cm)
- 150 grams Kabocha squash
- 20 grams Sugar
- 20 grams Butter
- 1 Egg yolk
- 1/2 tbsp Lemon juice
- 1/2 bar Chocolate bar
- For glazing
- 1/2 Beaten egg
Directions to serve 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
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