Baking with pumpkin is a tasty way to use a rich harvest. Pumpkin pastries: pies, buns, pancakes, roll, cake

Pumpkin can not only bake and cook a variety of dishes from it. This vegetable produces tasty and healthy pastries, which will appeal to even those who do not like pumpkin.

Pumpkin Pastry - Basic Cooking Principles

You can make the most varied pastries from pumpkin: desserts, donuts, cakes, pies, etc. For such baking, you can use puff, shortbread, yeast or any other dough.

Pumpkin is added to the dough, or prepared from her stuffing. For sweet pastries, it is better to use nutmeg.

Sweet pumpkin pastries are cooked with cottage cheese, dried fruits, nuts, etc. To flavor it add cinnamon, vanilla or citrus peel. As a filling for pastries, cakes or rolls of pumpkin using cream, jam or jam.

In addition to sweet pastries from the pumpkin, you can make bread or dumplings with garlic for borscht.

In the batter pumpkin is added, grinding it on a fine grater. For yeast dough, pumpkin pulp is pre-boiled to softness, interrupted to a puree-like state. Then, on the basis of pumpkin puree knead the dough.

Recipe 1. Baking with pumpkin and raisins

Ingredients

orange;

300 g of flour;

50 g of honey;

10 g of baking powder;

2 g ground cloves;

600 g pumpkin;

4 g ground cinnamon;

250 g of sugar;

50 ml of cognac;

a glass of raisins.

Method of preparation

1. Release pumpkin from peel and seeds. Pulp chop into small cubes. Put it in a deep bowl. Add cognac and add sugar.

2. Wash the orange, put it in boiling water for a couple of minutes, remove and rub it. Roll it on the table, pressing it with your palm. Using the finest grater, remove the orange zest. Then cut it and squeeze the juice.

3. Add orange zest and juice to pumpkin. Season with clove and cinnamon. Add honey. Stir and microwave. Keep a minute at maximum power. Honey should melt, and pumpkin to give the juice.

4. Combine the flour with baking powder and sift. Gradually add to the dough and mix until smooth. 5. Pour raisins with warm water and leave for ten minutes. Then pour the infusion, dry the raisins on a napkin and add to the dough. Stir.

6. Lubricate the deep heat-resistant form with oil, sprinkle with flour and place the dough in it. Put in the oven for an hour. Bake at 180C. Willingness to check a wooden skewer. Serve the milk or tea cake.

Recipe 2. Pumpkin Cakes

Ingredients

a handful of walnuts;

200 g pumpkin;

a glass of flour;

seven art. l Sahara;

a glass of milk;

two eggs;

baking powder - 5 g;

50 g sour cream;

half a pack of butter.

Method of preparation

1. Purified pumpkin pulp from grains and rub on a fine grater. Put in a bowl and sprinkle with two spoons of sugar. Leave for a while to let the pumpkin juice.

2. In a separate bowl, beat the egg with protein and four spoons of sugar until a homogeneous fluffy mass. Add sour cream and half of soft butter to the egg mixture.

3. Squeeze the pumpkin. Leave the juice, it is useful for the cream. Add to the pumpkin in the dough and, stirring with a spatula, gradually pour the flour, after sifting it with baking powder. It should make the dough consistency like pancakes.

4. Put the dough in a greased form and bake at 180C for half an hour. Take out the cake, cool slightly and cut along with a sharp knife.

5. Whip pumpkin juice with a whisk with milk and yolk. In a non-stick saucepan, dissolve the remaining oil. Intensely stirring, add a spoonful of flour. Drain a milky pumpkin mixture with a thin stream and cook for about ten minutes, stirring continuously. The cream should thicken.

6. Smear half the cake with warm cream and sprinkle with chopped walnuts. Top with a second cake and brush it with the remaining cream. Sprinkle with nuts and leave to soak for a couple of hours. Then cut into squares.

Recipe 3. Pumpkin pastries. Buns with garlic

Ingredients

30 g butter;

150 g pumpkin;

salt;

150 ml of pumpkin broth;

pinch of sugar;

550 g of flour;

5 g yeast;

egg;

vegetable oil;

yolk.

Fill two cloves of garlic;

75 ml of vegetable oil;

five sprigs of dill and parsley;

salt kitchen

Method of preparation

1. Use a sharp knife to cut the rind from the pumpkin, select the seeds. Chop the vegetable pulp in small random slices. Put in a saucepan, cover with water and boil until soft.

2. Boil the boiled pumpkin in a colander and leave, setting the bowl to the broth. Measure out the required amount of broth and cool it.

3. Put the pumpkin pulp into the bowl of the blender and beat it to a puree state.

4. In a slightly warm broth dissolve the yeast and sugar. Keep warm until foam appears on the surface.

5. In a separate bowl, combine the yeast mixture with soft butter, the remaining pumpkin puree and the egg. Salt it. Gradually add the sifted flour and knead the soft plastic dough. Collect it in a ball, grease it with vegetable oil, place it in a bowl and cover with a napkin. Leave for an hour and a half. The dough should double in volume.

6. Sprinkle the table with flour, lay out the dough and crush it. Divide it into equal pieces. Make each cake, collect the edges to the center, forming a loaf. Put it on a baking tray covered with parchment and stitch it down. Leave the buns to rest for half an hour, covered with a napkin.

7. Lubricate the buns with yolk and send to the oven preheated to 200C for half an hour.

8. In a small bowl, mix the vegetable oil with finely chopped greens and garlic. Salt and pound well with a spoon.

9. Remove the buns from the oven, cool slightly and brush with garlic dressing. Serve with hot soup or borscht.

Recipe 4. Baking with pumpkin. Pie “Autumn leaves”

Ingredients

vanillin;

300 g of flour;

30 grams of potato starch;

1 1/3 cup of sugar;

two vanilla cheese curds;

two eggs;

200 ml of milk;

100 g sour cream;

300 g pumpkin;

table salt;

3 g of soda and baking powder.

Method of preparation

1. Sift flour with baking powder and baking soda. Add the sliced chilled butter into it. We rub hands into a uniform small crumb. 2. In a separate bowl, mix the sour cream with salt, egg and sugar. Beat until the dry ingredients dissolve completely. Pour the mixture into flour crumb and knead a soft dough that will not stick to your hands. We roll it into a ball, wrap it in a film and put it in the fridge.

3. We clean the pumpkin from the peel, choose seeds and fibers. Pulp chop small slices. We shift in a saucepan, fall asleep with sugar and pour in a glass of drinking water. Stir and simmer over low heat for an hour. Merge the rest of the broth, and mash the pumpkin in mashed potatoes. Add to the pumpkin mass of cheese and beat with a mixer until smooth.

4. Milk combine with starch, eggs, two tablespoons of flour, sugar and vanilla. Beat until a homogeneous mixture. Put it in pumpkin puree, add butter and beat for a couple of minutes.

5. Roll out the dough, lay out in a detachable form, lubricating it with oil, making out a high side. Leave some dough for decoration. Pour the filling and send the cake into the oven for forty minutes. We bake at 180C.

6. Left dough thinly rolled out and cut out the leaves. Each grease with a beaten egg. Forty minutes later, take out the cake, lay out the leaves on top and then send to the oven again, lowering the temperature until they are browned.

Recipe 5. Pumpkin pastries. Roll with delicate cream

Ingredients

rind of one lemon;

150 g pumpkin;

150 g butter;

three eggs;

100 g of semolina;

three quarters cup of flour;

half a liter of milk;

1.75 cups of sugar;

salt;

30 g sour cream;

5 g baking powder.

Method of preparation

1. Put the milk in a saucepan over moderate heat, add a glass of sugar. When the milk begins to boil, stirring continuously, pour a semolina in a thin stream. Cool ready-made semolina to a warm state.

2. Beat the warm porridge with a mixer, adding soft butter and lemon zest bit by bit.

3. Grind the cleaned pumpkin pulp on a fine grater. Combine the three eggs with the remaining sugar, sour cream, baking powder and salt. Beat until smooth and add the grated pumpkin. Stir. 4. Cover the baking tray with parchment and pour the dough into it. Bake in the oven and bake at 190C for a quarter of an hour.

5. Put the finished cake on a towel, remove the parchment and carefully wrap the roll with the towel. Leave it to cool completely. Unwrap the cooled cake and grease it with cream. Roll again, without pressing. Cut into slices and serve with hot or cold drinks.

Recipe 6. Baking with pumpkin. Pancakes

Ingredients

50 ml of sunflower oil;

Half a kilo of peeled pumpkin;

egg;

flour - 150 g;

bag of baking powder;

50 g sugar;

a pinch of salt.

Method of preparation

1. Peeled pumpkin peel and cut into slices and boil until soft. Throw the boiled pumpkin in a colander and cool it to a warm state.

2. Put the warm pumpkin in the bowl of the blender and perebeyte it to the state of mashed potatoes. Put it in a bowl, add an egg, sugar, baking powder, flour and salt. Knead thick enough homogeneous dough.

3. Heat vegetable oil in a pan. Spoon spread the dough into the heated oil and fry from both sides on moderate heat until golden brown.

4. Put the finished pumpkin pancakes into a plate, pre-laying it with napkins. Serve pancakes with sour cream or jam.