Pumpkin puffs made from puff pastry are a wonderful homemade pastry that hardly anyone can refuse of their own free will. This is also a great breakfast option, because what could be better than a delicious start to the day? Or puff pastries can be used as a snack that is suitable for everyone, even schoolchildren.

I think that even those with a sweet tooth who watch their figure will appreciate such pastries. After all, if you compare store-bought chocolates, which are not particularly natural and healthy, and such a puff pastry, then, of course, home-baked goods will win this fight. And the calorie content of one puff pastry is not so high, again, when compared with the same candies.

I also like this baking because it is prepared relatively quickly - after all, the dough in this recipe uses ready-made store-bought dough. You just have to be careful when choosing it - it must be of high quality. Otherwise, if you use a low-quality product, you will simply have to throw away all the baked goods. Unfortunately, I had such a case - I came across very low-quality dough, and it was simply impossible to eat products made from it. In the end, our dog ate all the puff pastries, not us. He, of course, was very happy about this, but since then I have been very careful when choosing ready-made puff pastry.

Let's remember! You need to choose ready-made store-bought puff pastry carefully. The taste of the finished baked goods depends on this!

In general, if you find high-quality store-bought puff pastry, then feel free to make these puff pastries! Or learn how to make it yourself. And if you already know how to prepare such dough, then don’t hesitate, but start the recipe right away! In addition, it takes little time to prepare - only half an hour, and you can already put the kettle on for tea with delicious puff pastries. I'm sure you will really like this baked goods!

Ingredients

• Ready-made puff pastry – half a kilo
• Fresh pumpkin - piece
• Cherries (frozen or canned)
• Sugar - to taste
• Chicken egg – 1 pc. (for lubrication)

Preparation

1. We start cooking with dough. We defrost it. We prepare all the products and you can start cooking. Cut the dough, already defrosted by this time, into squares.2. Cut the pumpkin into not too thick bars. I highly recommend cutting it, and discard the idea of ​​making your life easier and grating the pumpkin. The fact is that in this case - in the case of rubbing - too much juice will be released from the pumpkin, which is completely unnecessary for us in this recipe. Place the prepared pumpkin sticks on top of the dough.3. Cover the cherries (it is better to take pitted berries) with sugar. Mix and place them on top of the pumpkin in future puff pastries.4. And now we carefully connect the ends of the squares, forming beautiful puff pastries.5. Brush the top of the puff pastry with a loose egg and place in a hot oven to bake. They bake relatively quickly - about 20 minutes at a temperature of 200 degrees (we are guided by the rosyness of the puffs - they should become a beautiful golden color).6. After the oven, let the baked goods cool slightly and serve them warm or completely cooled - they will be delicious in both cases.

These delicious, beautiful and simple puff pastry puffs with pumpkin and cherries can be prepared to delight your family or guests.

Bon appetit!

What to cook with pumpkin? Sweet Pumpkin Pie Recipes

Pumpkin is good for everyone - tasty, beautiful, and healthy.

One thing that confuses me is that it is impossible to process several kilograms of pumpkin pulp at once, and you can only store pumpkin cut into pieces for a few days. So good for good, but in order to enjoy pumpkin with pleasure, you need to stock up on a variety of recipes. We offer you a selection of pumpkin pies for those with a sweet tooth, all recipes are quick, uncomplicated, and made from simple ingredients.

Pumpkin pie made from puff pastry

Ingredients: 450 gr. puff pastry, 500 gr. pumpkin, half a glass of raisins, half a glass of sugar (to taste, depends on the sweetness of the pumpkin), a handful of nuts (optional).

How to cook. Grate the pumpkin on a coarse grater and mix with sugar. Roll out the dough, transfer to the mold, trim off the excess. Lightly squeeze the pumpkin, add raisins, nuts, and sprinkle with cinnamon. Place the filling on the dough. Cut strips of dough scraps and make a lattice. Place in an oven preheated to 180 degrees and bake for 40-50 minutes. If the pumpkin is very juicy, then after squeezing out the juice, sprinkle it with starch (a teaspoon is enough).

Upside Down Pie with Pumpkin

For the dough: a glass of flour, a third of a glass of sugar, 2 eggs, 100 gr. margarine, 1 tsp. baking powder, vanilla sugar.

For filling: 300 grams of peeled pumpkin, 50 gr. butter, a quarter cup of sugar, a handful of dried fruits (preferably sour ones - dried apricots, prunes).

How prepare. Cut the pumpkin into slices 2 cm thick. Melt the butter in a mold and sprinkle sugar in an even layer. Place pumpkin pieces close to each other on the sugar. Place in the oven at 200 degrees for 15-20 minutes.

Beat eggs with sugar and soft margarine. Add flour, vanilla sugar, baking powder. Take out the mold with the pumpkin, sprinkle with chopped dried fruits, pour in the dough and place in the oven for another 20-25 minutes. Immediately turn the finished pie upside down onto a plate and carefully remove the pan. When cool, sprinkle with powdered sugar.

Pumpkin and apple pie

For the dough: 1.5 cups flour, 50 gr. sugar, 100 gr. butter, 1.5 tbsp. l. sour cream, one egg, a teaspoon of baking powder.

For filling: 300 gr. peeled pumpkin, 3 apples, 75 gr. sugar, vanilla sugar.

How to cook. Sift flour together with baking powder. Add sugar, cut in butter and use your hands to rub the mixture into bread crumbs. Add egg, sour cream, quickly knead the dough. Cover it and put it in the refrigerator for half an hour.

Cut pumpkin and apples into thin slices. Place the pumpkin in a frying pan, sprinkle with sugar, and simmer for 10 minutes over low heat. Add apples, simmer for another 5 minutes. If you get a lot of juice, drain it, sprinkle the filling with starch or add a spoonful of dry pudding. Stir in vanilla sugar.

Roll out the dough, transfer it to the mold, press tightly against the sides and bottom. Bake over medium heat for 10 minutes. Remove, add filling, bake for another 30-40 minutes.

Pumpkin pie

For dough: 250 gr. flour, 150 gr. margarine, 1 tbsp. l. sugar, a pinch of salt.

For filling: 800 gr. peeled pumpkin, 200 gr. sugar (to taste), 2 eggs, lemon or orange zest.

How to cook. Grind margarine with sugar, add salt and flour, knead the dough. Place in the refrigerator for an hour. Meanwhile, cut the pumpkin into cubes, place on a baking sheet, sprinkle with sugar and bake in the oven over medium heat until soft. Grind the finished pumpkin in a blender, add sugar, yolks, zest and beat everything. Separately, beat the whites and carefully mix with the pumpkin.

Roll out the dough to the size of the mold (taking into account the height of the sides), grease the mold with oil and lay out the dough. Place the filling and place in the oven preheated to 180 degrees. After 10 minutes, reduce the heat and bake the pie at 160 degrees for another 40-45 minutes. Let the finished cake cool in the oven, otherwise it may settle.

The last recipe requires a little more time, but this is not a reason to refuse to prepare it.

You can make the filling and dough in advance, and while the pie is baking, go about your business. The subtle aroma of baked pumpkin will signal the readiness of the pie.

Enjoy your tea!

Hello, dear friends! I just can’t tear myself away from my daily routine to continue sharing with you my unusual and ordinary, but always delicious recipes. 🙂 Today it’s frosty and cold here, and therefore I want the warmth and comfort of home. I decided to bake layer cake with pumpkin. Bright, juicy, and very simple.

Let's take:

• a pack of frozen puff pastry (it’s more convenient if it’s a dough made from two sheets);
• a piece of pumpkin about 500 grams;
• 4-5 table. spoons of honey;
• cinnamon (if you like).

While the dough is defrosting, peel the pumpkin and chop it on a coarse grater (as usual, I use my favorite one ;).

Advice: You can preserve pumpkin well if you freeze pre-peeled and chopped or grated pumpkin. Autumn pumpkin can be stored for quite a long time, but my apartment is warm, and if I start a pumpkin, it usually won’t stay in the refrigerator for more than a week... That’s why I cut some of the pumpkin into pieces, grate some of it and store it in separate bags in the freezer. 😉

When the dough has thawed and becomes pliable, roll out one layer not very thin - I have a mold 41 cm long, and I rolled it out to this length.

Place shredded pumpkin on top, sprinkle with cinnamon (here you can add some other spices you like), pour honey on top of the filling.

Turn on the oven to preheat at 200ºC and roll out the second layer of dough in the image and likeness of the first plate. Here you will need to make small cuts in the dough.

It’s more convenient to do this with a special roller for cutting noodles...

... but I had a pitiful semblance of such a video. 🙂

After making the cuts, carefully transfer the dough into the mold.

Pinch all the edges around pumpkin pie, and put it in the oven for about 30 minutes. We watch the dough, because when the dough rises strongly and browns, it means layer cake with pumpkin ready.

Pumpkin delights us with its rich color, unusual, interesting shape and fragrant, fresh content. But! Pumpkin itself is insipid and is eaten on its own only by gourmets. However, not using such a useful and voluminous vegetable mass is simply a sin. People in all parts of the world have long understood this, and use pumpkin as the basis for many dishes. Americans love such pies for Halloween, Italians love any pumpkin desserts and snacks, residents of the post-Soviet space grew up on porridge with pumpkin. A special theme is pumpkin pies.

Even simple pumpkin pies will always decorate any table. Pumpkin gives the pie an interesting orange hue and a characteristic delicate taste. It can either be part of the filling (pumpkin pies) or incorporated into the dough (pumpkin pies). Pumpkin is also valuable because it can absorb the aromas and taste of other ingredients in a dish. This is what makes pumpkin indispensable in making pies. Prepare pumpkin pies in the oven and pumpkin pies in a slow cooker. Both options are good and quite common.

Many types of pumpkin dishes are obtained depending on the dough used: lean pumpkin pie, layered pumpkin pie. Also, the dough can be sweet, then they make a pie with pumpkin and cottage cheese, a pie with pumpkin and apples, cherry plum, and pineapple. There may be unleavened dough, even a little salty. It is used to make a pie with pumpkin and meat or ham, a pie with pumpkin and rice. There are also excellent options with nuts, dried fruits, cream and even chocolate. And if you mix chopped pumpkin with soft cheese, you get cheesecake.

Ossetian pumpkin pie is popular. The main rules for making such a pie: a round flat shape, a bright appearance, the presence of a filling twice as large as the dough, and the pumpkin in the filling forms the basis.

All of the pumpkin pies listed are delicious and healthy. You will definitely get a delicious pumpkin pie in the oven, especially a sweet one. After all, if pumpkin is used as the basis for the filling, a sweet pie is the best thing that can be made from it.

Prepare your own pumpkin pie, recipes can be found on the website. And from the photographs you can choose the final product. So, if there are pumpkin pies, recipe with photos first! Your guests will definitely love your pumpkin pies, the recipes will help you prepare the dish quickly and tasty, and the atmosphere for dinner will be warm and sunny.

Study and try different recipes, choose your only one, according to your taste. After all, pumpkin pie in the oven, the recipes for this dish are varied and original. It is also convenient to make a choice based on a photograph. The recipe for the dish “pumpkin pie” and the photo of this dish together look more convincing.

Now some tips for those who want to make pumpkin pie:

For the pie, you need to choose a small pumpkin with dense flesh. Connoisseurs recommend the Muscat variety;

If you use one pumpkin for the filling, without apples and other sweet and sour fruits, you need to sprinkle it with lemon juice for taste;

If the pumpkin for filling is too hard, you need to boil it a little first;

In the oven, the pie is cooked at a temperature of 210 - 230 degrees. You can make a small cut on top of the pie to allow the filling to come into contact with the heat;

The aroma of the pie can be enhanced by spices: ginger, cinnamon, nutmeg, cloves, allspice. Choose according to your taste.

You can cook a lot of different delicious dishes with pumpkin. Now is the perfect time to prepare dishes with pumpkin, since many people have pumpkin ripening in their gardens. The site has recipes for soups (see recipe) and pies made with pumpkin (see recipe). The recipe for puff pastry roll with pumpkin is as simple as it gets. Active cooking time is no more than 15 minutes, the oven will do the rest.

Ingredients for making pumpkin roll:

• Puff pastry 1 layer 250 grams
• Pumpkin 500 grams
• Raisins 75 grams
• Walnuts or cashews 100 grams
• Powdered sugar 2 tablespoons

How to make pumpkin roll

To prepare the roll, you can make the dough yourself, but you can also use ready-made puff pastry. I had ready-made puff pastry. Finely chop the nuts or grind them in a meat grinder. Grate the pumpkin on a coarse grater. First, pour boiling water over the raisins, leave for 10 minutes, then drain the water and dry the raisins with a paper towel. Thaw the puff pastry and roll out thinly. It is best to roll out the dough on parchment paper to make it easier to roll up later.

Sprinkle the rolled out dough with powdered sugar, arrange the nuts in the first layer, then pumpkin and raisins, sprinkle everything again with powdered sugar. Roll the dough with filling into a roll, fold the edges of the roll inward. Transfer the roll, along with the paper, to a baking sheet and place in an oven preheated to 180C.
Bake for 40-50 minutes until golden brown. Remove the finished roll from the oven and sprinkle with powdered sugar. To ensure that the powdered sugar evenly covers the roll, it is best to sift it through a strainer.
The roll turned out moderately sweet and very tasty. Pumpkin goes very well with raisins and nuts. If you like your baked goods sweeter, you can increase the amount of powdered sugar. Enjoy your tea.