we want to share a recipe pumpkin pie easily made with frozen puff pastry sheets that is delicious? How to make it is indeed not difficult. If you want to make pumpkin pie easily made with frozen puff pastry sheets which has aroma and taste that can provoke appetite.

Many things that can affect the taste quality of pumpkin pie easily made with frozen puff pastry sheets, first from the type of ingredients, then selection of fresh ingredients |good, until how to process and serve. No need bewildered if want to prepare pumpkin pie easily made with frozen puff pastry sheets the delicious as long as you know the trick then this dish could be treat special. And worthy of serving for anyone.

Ingredients and seasonings used in make

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

Fold each end toward the center, then again. Cut ½ inch slices and place on a baking sheet lined with parchment paper. Thaw with Care Defrost only what you'll use. A box of frozen puff pastry usually contains individually folded and wrapped sheets of dough.

Instructions 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)
16. Done and ready to serve!

If you don't plan to use all of the sheets, just take out what you need and return the rest to the freezer. In a bowl, beat together egg and water, set aside. Line a baking sheet with a piece of parchment paper. Unfold one sheet of puff pasty and place on the parchment lined baking sheet. Pastry Measure water and add salt; stir to dissolve and set aside.

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