Puff Pastries with Pumpkin, Apples, and Cinnamon

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can add sugar at every stage and for every type of filling; I don't really like things too sweet, so I use it moderately.

Ingredients

Chicken Egg - 1 piece
Unleavened dough - 17.6 oz
Milk - 0 fl oz
Jerusalem Artichoke - 2 pieces
Apple - 2 lbs
Pumpkin - 10.6 oz
Pear - 1 piece
Honey - to taste
Sugar - to taste
Butter - to taste
Cinnamon - to taste

Step by Step guide

Step 1

Thaw the pastry.

Step 2

Prepare the filling.

Step 3

I made 3 types of filling, very simple and delicious, and most importantly, quite light: apples + Jerusalem artichoke (grate the apples, Jerusalem artichoke and sauté until the apples are slightly soft); pumpkin + pear + honey (cut the pumpkin and pear into pieces and sauté in honey until soft); apples + cinnamon + orange zest (cut the apples into pieces and sauté, add sugar for caramelization).

Step 4

Cut the pastry into rectangles (size to your liking), make cuts on one half, and place the filling (more on this half). Then fold it in half (i.e., cover the filling with the part that has cuts) and seal with a fork or by hand.

Step 5

I usually brush the top with a mixture of egg yolk + milk and sprinkle a little sugar on top, then let it sit for about 10 minutes.

Step 6

Place on a baking sheet and send to the oven at 356°F for 20 minutes (here you should adjust according to your oven, the filling is already cooked, and the pastry doesn't take long to bake).