Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets. 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. Using ready-made frozen puff pastry helps you look like a baking pro with minimal effort on your part.
Remember these tips and you'll be on your way to Puff Pastry Apple Hand Pies are simple pies made with Pepperidge Farm Puff Pastry Sheets.
Enjoy the season with an easy to make dessert!
Puff pastry cups are filled with a rich pumpkin mixture and baked until golden.
You can cook Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets using 9 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets
- It's 2 of sheets Frozen puff pastry sheet (18 x 18 cm).
- You need 150 grams of Kabocha squash.
- You need 20 grams of Sugar.
- It's 20 grams of Butter.
- Prepare 1 of Egg yolk.
- You need 1/2 tbsp of Lemon juice.
- You need 1/2 of bar Chocolate bar.
- You need of For glazing.
- You need 1/2 of 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. When making the pumpkin pie pastry dough, make sure the butter is cold!
Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets instructions
- 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.
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. Working with Frozen Puff Pastry.flv. Смотреть позже. Поделиться. Puff Pastry Sheets & Squares How-To.
