- Pumpkin - 500 Grams
- Wheat flour - 250 Grams
- Cognac - 75 milliliters
- Sugar-sand - 300 Grams
- Ginger Ground - 1/2 Teaspoon
- Cream 30-33% - 140 Milliliters
- Butter - 125 Grams
- Salt - 1/2 Teaspoon
- Egg yolk - 6 pieces
- Cinnamon powder - 1/2 Teaspoon
- Citrus lemon grass - 1 teaspoon
Pumpkin is cleaned of seeds and peel, leaving only the flesh. Cut into small slices and cook until soft. We make a dough: mix cold butter, flour and salt. Grind it into a crumb with a blender. We add yolk, cognac (can be replaced with rum) and 100 ml of ice water into our crumb. Mesim thick dough. We wrap it in a food film - and for half an hour in the refrigerator. In the meantime, your pumpkin must already be cooked. Let's dry it on a grate or a paper napkin - the water should drain. We rub the pumpkin with the addition of cognac, sugar and spices. We rub the lemon zest. Add the yolks, cream and zest to the pumpkin puree. We mix it to homogeneity - this will be our filling. Now look at the photo for clarity. We remove the dough from the refrigerator and distribute it evenly in a baking dish. We stick the dough with a fork and put it in the oven for 15 minutes (at 200 degrees). Then we take out the dough, pour the stuffing onto it - and for another 30 minutes at 190 degrees. Serve chilled. Bon Appetit! :)
Servings: 8-9