Shortbread Pastries with Pumpkin Cream
Baking and Desserts | World cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
12
Description
Shortbread pastries with pumpkin cream
Ingredients
- Danish pastry dough - 17.6 oz
- Pumpkin - 14.1 oz
- Chocolate eggs - 2 pieces
- Condensed Milk - 1⅓ cups
- Sugar - ½ cup
- Brown Sugar - ¼ cup
- Cinnamon - 1 teaspoon
- Ginger - ½ teaspoon
- Ground clove - a pinch
Step by Step guide
Step 1
Preheat the oven to 374°F.
Step 2
Cut the pumpkin flesh into cubes and blend in a blender.
Step 3
Roll out the shortbread dough to a thickness of 3 mm and cut out circles with a diameter of 10 cm.
Step 4
Place the dough in greased muffin tins, cover with plastic wrap, and refrigerate for 30 minutes.
Step 5
Beat the eggs and mix with the pumpkin puree. Spoon the cream into the molds over the dough and bake for 40 minutes.
Step 6
Leave the finished pastries in the molds for 10 minutes, then remove and cool completely.
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