Pigtail pie made of puff pastry with pumpkin and walnuts – A detailed recipe for cooking. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Filling
- 0.75 Art. mashed pumpkin
- 0.33 Art. brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 egg, yolk and protein separately
- 0.5 tbsp. chopped walnuts
Glaze
- 0.5 tbsp. powdered sugar
- 2-3 tsp milk
- 1 tbsp. l chopped walnuts
The foundation
- 250 gr frozen puff pastry
Recipes with similar ingredients: pumpkin puree, puff pastry, powdered sugar, brown sugar, cinnamon, ground ginger, nutmeg walnut, eggs, milk
Recipe preparation:
- Preheat the oven to 180 ° C. Cover the baking dish culinary spray. In a medium-sized bowl, mix the pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 0.5 tbsp. walnuts.
- Spread a sheet of puff pastry on a baking sheet. Form rectangle 33 by 17 cm.
- Lay out a strip of width 9 in the center of the rectangle of the filling see along the long side, leaving 3 cm from the ends. scissors or a sharp knife, make incisions 3 cm apart from each other long side of the rectangle, they should reach the filling. Fold the resulting strips at an angle on top of each other fillings so that they overlap each other, taking alternately strips from each side. Whisk the protein in a foam in a small bowl, grease pigtail on top.
- Bake the cake for 20-30 minutes until dark golden. Transfer immediately from the pan to the serving platter. in a bowl mix powdered sugar and enough milk, to get the icing of the desired consistency. Pour the warm cake. Sprinkle 1 tbsp. l walnuts. Wicker bread recipe.
