Pumpkin and Cinnamon Puff Pastry

Pumpkin and Cinnamon Puff Pastry


Puff Pastry

Pumpkin jam


1 egg to brush

For the pumpkin jam

3 kg pumpkin peeled and cleaned

1,5 kg brown sugar

3 cinnamon sticks

1 c. vanilla essence coffee

200 ml natural orange juice


1. In a pan place all the ingredients in layers.

2. Let it cook for 1 hour, on a low heat until the preparation darkens.

3. Remove the cinnamon sticks and shred with a magic wand.

4. Let it cool and put the jam in sterile jars.

Put the puff pastry on a tray, add the pumpkin jam until it completely covers the bottom and put cinnamon to taste. Close the puff pastry, beat the egg and brush. Bake at 180ÂșC for 10m (until golden).

Decorate to taste.

Tip of the day: Serve with almonds and a slice of your favourite cheese from the Azores…
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