Puff pastry with pumpkin, apples and cinnamon
4 servings
30 minutes
Pumpkin, apple, and cinnamon pastries are a delightful treat of European cuisine that combines a thin crispy texture of dough with a rich aromatic filling. Their roots trace back to the traditions of home baking where sweet and spicy notes create comfort. The taste is rich and warm with a balance of sweetness and a hint of cinnamon's spiciness. Tender apples, juicy pears, caramel pumpkin, and sunchoke provide a variety of flavor nuances. These pastries are perfect as a dessert for tea or coffee and also suitable for breakfast, filling the day with an atmosphere of coziness. Presentation can be adorned with powdered sugar, honey or caramel syrup to enhance the magical enjoyment of each bite.
1
We are defrosting the dough.
2
We are making the filling.
3
I made 3 types of fillings that are very simple and tasty, and most importantly quite light: apples + Jerusalem artichoke (grate apples and Jerusalem artichoke and sauté until apples are slightly soft); pumpkin + pear + honey (cut pumpkin and pear into pieces and sauté in honey until soft); apples + cinnamon + orange zest (cut apples into pieces and sauté, add sugar for caramelization).
- Apple: 1 kg
- Jerusalem artichoke: 2 pieces
- Pumpkin: 300 g
- Pears: 1 piece
- Honey: to taste
- Sugar: to taste
- Cinnamon: to taste
4
We cut the dough into rectangles (size - to your taste), make cuts on one half, and place the filling on the other half (more). Then we fold it in half (i.e., cover the filling with the cut part) and secure it with a fork/hand.
5
I usually brush on a mixture of yolk + milk on top/sprinkle a little sugar on top and let it sit for about 10 minutes.
- Chicken egg: 1 piece
- Milk: 10 ml
- Sugar: to taste
6
I place it on a baking sheet and send it to the oven at 180 degrees for 20 minutes (here you should adjust based on your oven, the filling is ready, and the dough doesn't take long to bake).