Shortbread Pastries with Pumpkin Cream
Baking and Desserts • World
Description
Shortbread pastries with pumpkin cream
Ingredients
- Danish pastry dough 20 oz
- Pumpkin 15 oz
- Chocolate eggs 2 pieces
- Condensed Milk 1⅓ cups
- Sugar ½ cup
- Brown Sugar ¼ cup
- Cinnamon 1 teaspoon
- Ginger ½ teaspoon
- Ground clove a pinch
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Cut the pumpkin flesh into cubes and blend in a blender.
Step 3
Roll out the shortbread dough to a thickness of 3 mm and cut out circles with a diameter of 10 cm.
Step 4
Place the dough in greased muffin tins, cover with plastic wrap, and refrigerate for 30 minutes.
Step 5
Beat the eggs and mix with the pumpkin puree. Spoon the cream into the molds over the dough and bake for 40 minutes.
Step 6
Leave the finished pastries in the molds for 10 minutes, then remove and cool completely.
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