Description

Layer cake with pumpkin
Crostata alla zucca. Delicate pumpkin cream filling and crisp, the aroma of cinnamon... delicious!

Ingredients

  • Pumpkin

    250 g

  • The dough is flaky unleavened

    1 pack

  • Milk

    150 ml

  • Cream

    100 ml

  • Sugar

    130 g

  • Yolk egg

    3 piece

  • Flour

    2 Tbsp

  • Cognac

    2 Tbsp

  • Cinnamon

Cooking

step-0
Puff pastry roll out and put into a form. Pumpkin you need to prepare mashed potatoes: peeled pumpkin boiled in water with the addition of brandy (optional) or bake in the oven. Cooked pumpkin to blend. I had stashed a drink. The original recipe for the filling used milk, I mixed the milk and cream Parmalat 35%.
step-1
Beat the yolks with sugar in a fluffy white mass.
step-2
Add 2 tbsp flour, mix well. Milk and cream heat to boiling and pour into the yolks, stirring quickly. Add the mashed pumpkin, mix well. If desired, add cinnamon.
step-3
Pour the filling on the dough. If you were cutting the dough, they can cut into thin strips and spread on top of bars. I have a test left so I painted a flower that was)
step-4
Put in oven for 40 minutes at 180 degrees. A bit cool and help yourself!
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