Apple and pumpkin biscuit – a detailed recipe cooking. 
Photo of the dish: Джонни МиллерTime: 3 hours. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 1.25 Art. flour and optionally for sprinkling
- 0.25 Art. chopped pecans and optionally for sprinkles
- 3 tbsp. l granulated sugar
- 2 tbsp. l cold margarine
- 0.5 tsp salt
- 4 tbsp. l sliced butter
- 1 lightly beaten large egg
Filling
- 0.5 tbsp. pumpkin puree
- 3 tbsp. l sour cream
- 0.25 Art. granulated sugar
- 1 large egg yolk and 1 beaten egg
- 1 tsp flour
- 0.5 tsp vanilla extract
- 0.25 tsp ground cinnamon
- 0.25 tsp ground ginger
- A pinch of ground cloves
- A pinch of salt
- 2 crunchy apples
- 2 tsp fresh lemon juice
- Turbinado sugar to sprinkle
- 1 tbsp. l sliced butter
- 1 tbsp. l apricot jam
Recipes with similar ingredients: premium flour, dough shortbread, eggs, sour cream, pumpkin puree, apples, cinnamon, ginger ground, cloves, confiture
Recipe preparation:
- Dough: Grind flour, pecans, granulated sugar, margarine and salt in a food processor until the mixture looks like to fine flour. Add butter and whisk until pea-sized pieces will form. Add the egg and 1 tbsp. l cold water; beat in the combine until the dough starts get together in a lump. Put on cling film; form from dough cake. Wrap in plastic wrap and refrigerate for 1 hour or at night.
- Roll the dough into a circle of 30 cm. Diameter between two sprinkled with sheets of parchment paper. Lay out a baking sheet with parchment paper and sprinkle with non-stick cooking spray. Carefully remove the top sheet of paper from the dough, then flip the dough on a baking sheet. Remove the second sheet of paper. If you will not bake the dough immediately; keep it in the refrigerator.
- Stuffing: Mix pumpkin, sour cream, 2 tbsp. l Sahara, egg yolk, flour, vanilla, cinnamon, ginger, cloves and salt in large bowl until smooth. Peel the apples and core, finely chop. Transfer to a separate bowl and sprinkle the remaining 2 tbsp. l sugar, pour lemon juice.
- Put the pumpkin mixture in the center of the dough, leaving it free 5 see around the edges. Lay apples in concentric circles on top pumpkin mix. Using parchment paper, lift the edges dough and wrap over the filling, pinch the dough as necessary. AT the center of the filling should remain open. Refrigerate for at least 30 minutes before putting in the oven.
- Place the empty pan in the lower level of the oven; preheat the oven to 200 ° C. Spread the dough with a beaten egg and sprinkle sugar on the turbinado. Lay out the pieces of butter on top of the filling, and then place the baking tray directly on top hot baking sheet in the oven. Bake until golden brown, 25-30 minutes. Beat apricot jam and 1 tsp. water in a small bowl. Remove the biscuit from the oven, grease the apples with jam until they hot, and sprinkle with chopped pecans. Give lightly cool on a baking sheet before serving.
