Description
Croissants with pumpkin... with a Cup of black coffee and a French detective... what else should a tired woman in the late evening, when the family is fed, put to bed and you can spend half an hour on yourself - your favorite...
Ingredients
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The dough is flaky unleavened
1 pack
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Pumpkin
200 g
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Raisins
1 Tbsp
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Jam
1 Tbsp
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Parmesan
1.5 Tbsp
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Cookies
20 g
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Cinnamon
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Nutmeg
Cooking
Prepare the products. I was left with the crumbs from the cakes (sprinkled sides of the cake), that I put to use instead of cookies. Soak raisins in warm water, then squeeze. Grate the cheese.
Pumpkin cut into small pieces.
Boil the pumpkin for a few within 15 minutes. Allow to cool directly in the sieve to drain excess liquid.
Spread the cooled pumpkin in a saucepan, add the biscuits and jam (I had apricot) and beat with a blender into a homogeneous mass.
Add raisins, cheese and spices and mix thoroughly.
My stuffing turned out watery, afraid that will leak out when baking, so add more breadcrumbs.
Roll the dough into a thin long layer width of about 28-30 cm long Cut into triangles with a base of about 12 cm
On the wide end of each triangle put 1 tbsp filling. The ends are slightly to pull to the side and rolled into a roll.
Spread on a baking sheet, give the croissant a Crescent shape. Bake for 20 minutes at 200*C.
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