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Layered pumpkin pastry

Word...............! Just Taste .... Simply Awesome :) 

2 /1/2 hours
plus 1 hour cooling

Makes 12 pieces

280 g /10 oz filo pastry sheets
75 g /3 oz unsalted butter, melted
30 ml /2 tbs oil
vanilla sugar for dusting

For the filling

1 kg  /2 lb 3 oz canned pumpkin
250 g  /9 oz sugar
50 g  /2 oz walnuts, ground or pounded
15 ml /1 tbs finely grated lemon zest pinch of salt
5 ml /1 tsp ground cinnamon
5 ml /1 tsp vanilla sugar
1 medium-sized egg, beaten

Layered pumpkin pastry Preparation 

1- To prepare the filling, put the pumpkin in a large saucepan, add the sugar and cook over low heat, stirring most of the time to prevent burning, for about 30 minuets, or until the pumpkin puree is quite thick and dark-orange in color,. Leave to cool for 45 minutes, then stir in the rest of the filling ingredients.

2- Heat the oven to 230 C /450 F /gas 8. Mix the melted butter with the oil and use a little of this to grease a roasting tin measuring about 20 x 27 cm / 8 x 11 in.

3- Pour in the filling and flatten the surface with the back of a spoon, Arrange the remaining sheets of pastry on top, buttering each layer as before. Pour the remaining fat on top and brush it over surface.

4- With a sharp knife, make a length way cut down the middle of the pastry, then make two cuts across to make 6 identical rectangles, slice each rectangle diagonally into two - this operation will give you  12 triangular pieces, With the tip of the knife, squashed down by the knife.

5- Put the tin above the center in the oven. Reduce the heat immediately to 190 C /375 F /gas 5, and bake for 45 minutes or until crisp and golden brown. remove the dish from the oven and cover it with a baking sheet for 5-10 minutes to soften the crust. Dust with the vanilla sugar and allow the pastry to cool in the tin. Serve warm or cold.

Photo credit goes to = www.starchefs.com


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