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Pumpkin Pastries

This is the recipe for perhaps the easiest hand pies, you could make this Halloween, filled with nutella or jam. And because the holiday is just around the corner, they will of course be in the form of small creepy pumpkins. But you can make them in any other designs, if you want.

PUMPKIN PASTRIES
12 pumpkins

550 g READY TO USE PUFF PASTRY
NUTELLA
JAM
1 EGG
SWEDISH PEARL SUGAR

Preheat the oven to 200 degrees celsius.

Roll out the dough on the kitchen table and poke it all over with a fork.

Cut out 24 pumpkins, 12 of which are transferred to a baking sheet lined with baking paper. They will be the base of the finished pumpkins.

Spread 1 teaspoon nutella or marmalade on each of the 12 bases, but make sure there is an edge of at least ½ cm surrounding the filling.

Whisk the egg together with a little water and brush the edges of the bases so that they can better stick together with the top.

Cut out scary faces on the remaining 12 pumpkins with a sharp knife.

Carefully move the faces and place them on top of the base, then pinch the edges together with a fork.

Brush the tops with egg and sprinkle with some pearl sugar.

Bake them in the middle of the oven for 15-17 minutes, until the bottom of the pumpkins are a nice golden brown.

Let them cool off on a rack.

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