Recipe of Favorite Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets

Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets. Bring the frozen puff pastry sheet to room temperature. Ready-made frozen puff pastry helps you look like a baking pro with minimal effort on your part. Puff pastry dough should be cold to the touch but a bit bendy when you're working with it.

Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. These quick and easy turnovers are made with puff pastry and stuffed with strawberries and cream cheese.

Bring the frozen puff pastry sheet to room temperature. Ready-made frozen puff pastry helps you look like a baking pro with minimal effort on your part. Puff pastry dough should be cold to the touch but a bit bendy when you're working with it.

To begin with this recipe, we must first prepare a few components. You can make pumpkin pie easily made with frozen puff pastry sheets using 9 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets:

1. Take 2 of sheets Frozen puff pastry sheet (18 x 18 cm).
2. Make ready 150 grams of Kabocha squash.
3. Take 20 grams of Sugar.
4. Get 20 grams of Butter.
5. Take 1 of Egg yolk.
6. Make ready 1/2 tbsp of Lemon juice.
7. Get 1/2 of bar Chocolate bar.
8. Get of For glazing.
9. Prepare 1/2 of Beaten egg.

Your favorite pie made into a hand held dessert with these Pumpkin Pie Turnovers! It only taste a little bit of time. Store-bought frozen puff pastry is a lifesaver any time of year, but especially as we move into the busy holiday season. You can use the entire sheet of puff to make a big tart, shape smaller individual tarts, or even bake the puff inside muffin cups and fill them later.

Steps to make Pumpkin Pie Easily Made With Frozen Puff Pastry Sheets:

1. Bring the frozen puff pastry sheet to room temperature. Defrost them on a floured work surface..
2. 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..
3. Microwave for about 5 minutes at 500W. When the pumpkin has softened, mash with a fork..
4. Mix in the sugar..
5. When the pumpkin has cooled, add the butter. Melt the butter with the residual heat of pumpkin and keep mixing..
6. Add the egg yolk and lemon juice and stir together..
7. Cut the pastry sheet like in the photo. (Cut into 4 and cut it diagonally).
8. Brush a beaten egg on the surface..
9. Place the filling on the 8 sheets like in the photo..
10. Break up the chocolate bar into small pieces and push some into the filling. Preheat the oven to 200°C..
11. Fold over the other half (brush with a beaten egg side down) and crimp the edges tightly with a fork..
12. 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..
13. Bake for about 15 minutes at 200°C, then turn the temperature down to 180°C and bake for and additional 10 minutes..
14. It's done!.
15. 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 (see recipe).

Partially bake the pie crust to firm it up (directions below!). Pumpkin pie is one of those pies you can easily make a day or two ahead. You can make both the crust and the filling in advance, refrigerate them separately, and then bake Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools. Puff Pastry is made with the same basic ingredients as pie pastry, but the dough is folded Thawing Puff Pastry Sheets: That time may vary. Pastry should unfold easily but still be cold after thawing.

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