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!
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
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 salt and carefully brush with this mixture all 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!