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Pumpkin puff pastry with cheese and honey

Pumpkin puff pastry with cheese and honey

Pumpkin puff pastry with cheese and honey: If you love pumpkin and the contrasts between sweet and savoury flavors do not miss this simple but delicious dish and in perfect autumn mood. Of course you can prepare it with both ready-made puff pastry, both with homemade puff pastry. Indeed, If you prefer, you can also use a Danish pastry, crisper: to help you achieve it to perfection, look at the VIDEO RECIPE on my YouTube channel.

Honey and pumpkin cakes go well with the light acidity of the stracchino and the aroma of sage browned in salted butter. Serve the pumpkin pastry with stracchino and freshly baked honey, warm and fragrant, with a green salad to accompany her. This is a second vegetarian and delicious dish, perfect even as a unique dish. Cut instead in small boxes is a delicious aperitif on long winter evenings. For the recipe I was inspired by (A lot, very freely) an American recipe from Epicurious site.

If you love savoury cakes, who are a joker in the kitchen, especially between autumn and winter, have a look at all my QUICHES OF RECIPES and obviously, since the pumpkin is in season, do not waste all my RECIPES WITH PUMPKIN. Sweet and savoury. Have a good day!

PUMPKIN PUFF AND HONEY

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

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

PROCEEDINGS

The preparation of pumpkin puff pastry with stracchino and honey is quick and easy. 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. Clean the pumpkin by removing the peel and seeds and slice it into thin slices on the pastry, in multiple slightly overlapping layers. Season with salt and pepper between layers, 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, dripping a drizzle of honey all over the pumpkin puff 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!

Pumpkin puff pastry with cheese and honeyPumpkin puff pastry with cheese and honey
Pumpkin puff pastry with cheese and honeyPumpkin puff pastry with cheese and honey

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6 comments

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, although I'll have to eliminate cinnamon next time because not everyone likes 🙁 … that little lips! Once again, congratulations and thanks!

Reply
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

Reply
Mila October 20, 2014 at 11:54

Sign me for this recipe!!!!

Reply
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

Reply
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 😉 I too am among the lazy that puff pastry often buys and willingly… 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:*

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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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