Pumpkin puff pastry with cheese and honey

Pumpkin puff pastry with cheese and honey: if you love the pumpkin and the contrasts between sweet and savory flavors do not miss this simple dish (which of course you can also do with puff pastry ready, are not as dictatorial by forcing you to do like me the pastry at home) with pumpkin, stracchino, honey and Sage. The pumpkin and sweet honey blend well with the slight acidity of cheese and with the aroma of Sage browned in butter. Served fresh from the oven, with a simple green salad to accompany it, is a vegetarian and tasty main course; cut into small squares is a perfect aperitif in the long winter evenings. For the recipe I was inspired by (A lot, very freely) an American recipe from Epicurious site.

Ingredients for 4 people:

  • a roll of puff pastry ready (or the equivalent homemade, If you want to try the recipe is here)
  • 400-500 grams of pumpkin cut into slices about half a centimetre thick)
  • 200 grams of soft cheese
  • Fresh Sage as required
  • salt and pepper
  • a pinch of cinnamon
  • lightly salted butter as required
  • extra virgin olive oil as required
  • a whole egg
  • 4 tablespoons whole milk
  • orange blossom honey as required

Cover the mold (If the pastry has a circular form I suggest you use a slightly smaller circular, to get a nice edge) with a sheet of parchment paper and cover it with puff pastry.

Preheat the oven at 200 degrees.

Lightly beat the egg with milk and a little’ of salt and brush with care with this mixture all over the puff pastry, shedding what remains on the bottom of the mold. Lay on the pastry slices of pumpkin, season with salt and pepper and fine coats between a layer and the other, then topped with a drizzle of extra virgin olive oil and a pinch of cinnamon. Fold the edges of the pastry over the pumpkin. Bake for 30-40 minutes or until the pastry is golden and not the pumpkin is tender and well cooked.

Brown the Sage in lightly salted butter (or in normal butter to which you will add a large pinch of salt). Deploy on puff pastry cream cheese and Sage browned in butter and put the quiche in the oven for 5 minutes, so that the cheese melts. Churning out, do drip drizzle honey over the pumpkin quiche and serve. Serve this pastry in the autumn with a green salad and a glass of bubbles. Eat it in front of the fireplace would be the maximum, you don't find? Bon appétit!

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Sandra November 3, 2014 at 10:11

Then, after dessert, I switched to the salty…I tried the monkfish with pistachio nuts, hazelnuts and capers tapenade and it was the first time my husband has brushed the fish cooking machine! Then I jumped on this delicious pastry and is coming very, if I have to remove the cinnamon next time because not everyone likes 🙁 … that little lips! Once again, congratulations and thanks!

Sicilians creative in the kitchen November 3, 2014 at 14:48

Hello Sandra, But how you make me start to the week! Thank you very much, is for comments like this that I love having a cooking blog, Although it is a big commitment! Hug and thank you again, ADA

Mila October 20, 2014 at 11:54

Sign me for this recipe!!!!

Sicilians creative in the kitchen October 20, 2014 at 13:02

Hi Mila, Thanks! Is’ a taste a little’ But if you love the pumpkin you'll! A hug, ADA

Simona Myrtle 19 October 2014 at 07:49

Hi Ada:* It was a while that I spent here.. I love the new theme! I really like, clean, essential and very clear 😉 it too lazy among the puff pastry buys more often… It takes me 1 day to prepare it and not always the weather is so generous… but the idea of pumpkin with cream cheese I'll take it on the fly… It must be darn good:) a big kiss dear and good evening:*

Sicilians creative in the kitchen 19 October 2014 at 23:49

Hello Simona, good to see you here! I know how busy you are and so do not worry… I also do not always do the dough at home, even though I am committed and I'm putting good will. About pairing soft cheese and pumpkin take idea, are you going to do some masterpiece! I embrace you, ADA


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