Pumpkin is very often used as a filling, both in sweet and savory dishes. They use it to prepare samsa, a variety of flatbreads, and bake pies and pies. This time I will prepare a collapsible yeast pie - it is beautiful, tasty, healthy and very convenient, since such a pie does not even need to be cut, it can easily be disassembled into individual buns. Try it!

For the recipe you will need (for a 30 cm mold):

For the test:

1 teaspoon instant instant yeast

50 g of softened quality margarine for baking (you can take butter or vegetable oil or use a mixture of fats)

150 g pumpkin juice (can be replaced with water or milk)

0.5 teaspoon salt

1.5 tablespoons sugar

For filling:

750 g pumpkin (less possible)

3 tablespoons sugar or to taste

For the baby:

30 g sugar

15 g butter

1 egg for brushing the cake before baking

PREPARATION:

Grate the pumpkin on a fine grater, add 1 - 2 tablespoons of sugar, stir and leave for a few minutes to release juice, then transfer to a sieve and squeeze lightly. There is no need to squeeze very hard so that the filling does not turn out dry.

Use the squeezed juice to knead the dough, cover the pumpkin and leave it on the sieve until it is placed in the pie. In passing, I will say that I put the pumpkin in the pie raw; during the baking process, it has time to reach readiness, but if you wish, you can pre-boil it and then grate it, or grate it first, and then simmer until ready and dry. They prepare the filling both ways, so choose! The only thing is: the filling should be at room temperature before adding it to the dough, so if you cook/stew, let it cool completely.

For the dough, sift the flour, mix with yeast, salt and sugar. Make a well in the center of the flour mound, pour in pumpkin juice (you need 150 g) and stir everything quickly.

Add the beaten egg, softened margarine and knead into a thin dough. Since flour varies from place to place, you may need to add a little more water or juice during the kneading process (if there is still unmoistened flour or the dough is too stiff) or stir in a little more flour (if the dough is runny).

Cover the kneaded dough and leave it alone for 15 minutes. During the rest period, gluten will form in the dough and it will be easier to knead.

Knead the rested dough until smooth and homogeneous.

Cover the finished dough and leave it warm until it doubles in volume. If you have time, knead the risen dough and let it rise a second time; if there is no time, after kneading, let the dough stand for 15-20 minutes so that it comes to its senses, and then divide.

Since the cake will be baked in one pan, it is very advisable to use a scale when dividing, i.e. Divide into pieces of equal weight. I divided it into pieces weighing +- 35 g, it came out to 17 pieces.

Round each piece. To do this, gather the edges of the dough towards the center until a smooth surface is formed, and then pinch and roll the seam. The result should be a smooth ball.

Cover the rounded pieces of dough with film and leave to rest for 5-7 minutes. During this time, the gluten of the flour will relax and the dough will be easier to roll out, it will become more plastic and pliable.

While the dough is resting, prepare flour crumbs to top the pie. Mix flour with sugar, add butter and grind everything into crumbs. Place the prepared crumbs in the refrigerator until you need them for topping.

Grease the mold with butter or margarine and sprinkle with grated breadcrumbs or flour. Be sure to shake off excess flour/crumbs.

Transfer the pumpkin from the sieve to a bowl, add sugar to taste, stir and the filling is ready.

Roll each piece of dough into a flat cake (slightly like a pie).

Lightly dust the center of each cake with flour to prevent the dough from becoming soggy as the filling is wet.

Spread out the filling. Top with a little more flour.

Blind the edges.

Place the prepared pies in a mold (seam side down).

Cover the formed pie and leave for 30 - 40 minutes.

5 - 7 minutes before baking, brush the top of the pie with a beaten egg.

Immediately before baking, very carefully brush the pie with egg again and sprinkle with prepared flour crumbs.

Bake at 180 - 200 C until browned (about 30 minutes).

Step 1: Prepare the butter.

First of all, we open the package with butter, cut it into small slices, move them into a saucepan and place on medium heat. After a few minutes, the fat will begin to melt, arm yourself with a wooden kitchen spoon and bring it to a liquid state, stirring constantly so as not to burn. As soon as the butter reaches a homogeneous consistency without lumps, stir it into a slightly open window and allow it to cool slightly.

Step 2: prepare the dough.

Without wasting a minute, put a chicken egg in a deep bowl and add a pinch of salt to it. Beat these products with a whisk until fluffy, about 2–3 minutes. Then pour in whole pasteurized milk at room temperature and non-hot melted butter. Shake everything again until smooth and dissolve the baking soda in a bowl with 9% table vinegar. Beat again and begin to sift the wheat flour into the resulting mass through a fine sieve.

We act gradually, pouring it glass by glass, while simultaneously kneading the dough with a tablespoon. When this kitchen appliance stops helping, we continue this process on the countertop with our hands.

The result should be a soft, tender, elastic, slightly sticky dough, roll it into a ball, wrap it in plastic wrap and send it to 2 hours in the refrigerator.

Step 3: prepare the filling.

After a few hours, turn on and preheat the oven up to 180 degrees Celsius. Then we take a non-stick round baking dish and, using a baking brush, grease its bottom, as well as the inner sides of the sides, with a thin layer of vegetable oil, which we immediately sprinkle with flour. After this, using a sharp kitchen knife, we peel pieces of fresh pumpkin with an approximate weight of 700 grams. We rinse the vegetable under running cold running water, dry it with paper kitchen towels and chop it on a medium or coarse grater into a deep, clean bowl.

Then sprinkle with two or three tablespoons of granulated sugar, mix everything until smooth and put the almost finished filling aside on 10–15 minutes or before use.

Step 4: form the pie.

Now we take the dough out of the refrigerator, remove the plastic from it, put it on a floured table, knead it with our hands, roll it into a sausage and divide it into 2 parts, one smaller and the other larger.

Helping yourself with a rolling pin, roll out a large part of the semi-finished flour product into a layer with an approximate thickness of 1.5 centimeters. Carefully move it to the bottom of the prepared pan and level it along the entire perimeter of the container with clean hands, so that you get a side 3-3.5 centimeters high.

Sprinkle the flour base with granulated sugar, two more tablespoons will be enough, and spread the crushed pumpkin, well squeezed from the juice, on it in an even layer.

After this, we return to the second piece of dough, roll it out in the same way as the first, carefully pull it onto the surface of the filling and pinch the edges of the two layers with our fingers so that there are no gaps. Then we often prick the surface of the formed pie with the tines of a dinner fork and proceed to the next step.

Step 5: bake a pie with pumpkin filling.

We check the temperature of the oven and, if it is warmed up, place the still raw dessert there on the middle rack. Bake it for 30–35 minutes, during which the flour product will reach full readiness and be covered with a beautiful beige-brown crust. Then we put oven mitts on our hands, move the pan onto a cutting board previously placed on the kitchen table, and cool the pie directly there to room temperature.

When it has cooled, lift the pastries with a kitchen spatula, transfer them to a large flat dish, sprinkle with powdered sugar through a sieve, if desired, divide this yummy into portions and serve.

Step 6: Serve the pumpkin pie.

After cooking, the pie with pumpkin filling is cooled to room temperature and placed on the table as a dessert along with your favorite drinks. Before serving, you can sprinkle it with powdered sugar, pour over syrup, melted chocolate, grease with sour cream, whipped cream, any cream, soak in honey or jam, in principle, the decor for such a wonderful dish depends only on your desire. Enjoy and enjoy simple as well as delicious food!
Bon appetit!

If desired, you can add a bag of vanilla sugar to the dough;

To make the filling more flavorful, you need to sprinkle it with cinnamon or nutmeg. Also very often ground nuts, finely chopped dried fruits and dried berries are placed in it;

If you are worried that the cake will burn, then it is better to cover the baking dish with baking paper and grease it with any fat;

Be sure to squeeze out the pumpkin after steeping, otherwise the pie will be too liquid inside and the dough may not bake.

Pumpkin pies in the oven are a tasty and satisfying snack, and in exceptional cases, a substitute for dinner. Baked in the oven, they are not as greasy as when frying in a frying pan, they have an appetizing crust and a delicious aroma.

Pumpkin filling for pies is not only delicious, but also healthy. It can be made both sweet and salty, and there are dozens of cooking options. Pumpkin is combined with berries, dried fruits, citrus fruits, vegetables, spices, herbs, meat, poultry, cottage cheese and sour cream. You can please any eater: both a sweet tooth and a lover of a solid meat snack.

Pumpkin pies in the oven - general cooking principles

For pumpkin pies in the oven, any dough is suitable: sponged or straight yeast dough, shortbread dough with butter or margarine, quick dough with kefir or sour cream, homemade or store-bought puff pastry. In any case, the baked goods will turn out tender, light, and very soft.

The ingredients for the dough will be the most common: flour, milk, yeast, kefir, vegetable oil or margarine. You can use any pumpkin for the pumpkin filling for pies: raw, baked, boiled, fried, frozen.

The healthiest thing, of course, is raw pumpkin. It contains the most vitamins and substances beneficial to the body. Don't be afraid that the pumpkin won't cook through. If you grate it on a fine grater, it will have time to steam in the oven while the dough is baking.

Before cooking, the pumpkin must be washed, peeled and grated or cut into pieces and cooked. The finished pumpkin is kneaded and used for filling.

As a rule, pumpkin pies are baked in the oven for 15 to 25-30 minutes. Baking temperature – from 180° to 200° C. A clean, dry baking sheet should be greased with butter (butter or vegetable), place the pies on it and place in the oven.

Sweet pies with pumpkin in the oven on yeast dough

A simple recipe for yeast pies with sweet pumpkin filling - traditional for Russian cuisine. The dough prepared on the dough turns out tasty and remains soft for a long time. You can add citrus zest to the filling for flavor.

Ingredients:

Four hundred grams of pumpkin;

One and a half glasses of milk;

11g packet of active yeast;

Two spoons of sugar in the dough, the same amount in the filling and syrup (six spoons in total);

Three tablespoons of water for sugar syrup;

Four glasses of flour;

Two eggs;

Four tablespoons of sunflower oil;

A pinch of salt;

A packet of vanillin or vanilla sugar;

A pinch of cinnamon or ginger powder (optional).

Cooking method:

Prepare the dough for the dough. To do this, heat the milk and dissolve the yeast in it.

Add two tablespoons of flour and a tablespoon of sugar, mix everything.

Leave the dough in a warm place for half an hour, covering it with a napkin.

Finely grate the pumpkin and mix with sugar. You can add ginger or cinnamon.

Gently beat the eggs into the dough.

Add salt, remaining sugar, vanilla sugar or vanillin, three cups of flour and two tablespoons of vegetable oil. Knead the dough first with a spatula, then with your hands.

Add another spoonful of butter and the remaining flour, knead into a tender, non-sticky, soft dough.

Sprinkle the work surface with flour and cut the dough into small equal pieces.

Roll out the flatbreads, place the filling in the center and pinch the seam. This must be done very carefully so that the juice does not leak out during baking and does not burn on the sheet.

Grease a baking tray with the remaining oil, place the pies, leaving about 3 cm between them so that the dough rises.

Proofing time is fifteen minutes.

Bake until browned.

While the pies are baking, cook sugar syrup from water and two tablespoons of sugar. Boil the solution for no more than two minutes.

Place the finished pies on a plate and brush each one with syrup.

Pies with pumpkin and apples in the oven on choux pastry

You can add a fragrant apple to the pumpkin filling for pies, and make the yeast dough faster, without dough, but in boiling water. The result is a real treat for those with a sweet tooth.

Ingredients:

Six hundred grams of pumpkin;

A large apple of the sweet and sour variety;

Six tablespoons of sugar (one for the dough, the rest for the filling);

Half a stick of butter;

Cinnamon and vanilla (optional);

Three tablespoons of vegetable oil;

Three yolks;

One and a half tablespoons of dry yeast;

A teaspoon of salt;

A glass of boiling water;

Half a glass of warm water;

Four glasses of flour.

Cooking method:

Prepare quick yeast dough. To do this, combine three tablespoons of flour, salt, sugar, vegetable oil in a cup, pour boiling water.

Knead the choux pastry and let it cool.

When the dough has cooled, pour in half a glass of warm water, add the yolks and yeast.

Gradually add flour, kneading into a loose dough that easily comes off your fingers.

Leave it for half an hour or an hour under a napkin in a warm place.

Cut the pumpkin into cubes very finely.

Cut the apples in the same way.

Melt the butter in a frying pan.

Simmer pumpkin and apples in it, sprinkle with sugar, cinnamon, vanilla.

Form the pies as described above.

Bake the pies in a preheated oven.

Pies with pumpkin and cottage cheese in the oven on shortbread dough

For lovers of crumbly, yeast-free baked goods, this recipe will come in handy. Pumpkin filling for pies, cooked with cottage cheese, gives the dish a special taste and satiety. Soft boiled pumpkin is used.

Ingredients:

Three hundred grams of pumpkin;

Three hundred grams of cottage cheese;

A handful of dried apricots;

Half a cup of sugar for the filling;

Two eggs;

Half a glass of sour cream;

Five three tablespoons of sugar (in the dough);

120 grams of butter or margarine;

Half a kilo of flour;

A tablespoon of baking powder.

Cooking method:

Cut the pumpkin into pieces and cook until soft.

While the pumpkin is cooking, pour boiling water over the dried apricots.

Prepare the dough. Mix eggs with sugar.

Add soft butter or margarine, sour cream, stir everything thoroughly.

Combine the flour with baking powder and gradually add it to the egg-butter mixture, kneading the dough. It should be soft.

In order for the dough to rest, it must be kept in the refrigerator for half an hour or forty minutes.

While the dough is resting, dry the dried apricots and chop very finely.

Mash the pumpkin.

Mix pumpkin, cottage cheese, dried apricots and sugar.

Form pies.

Bake until golden brown.

Pies with pumpkin and prunes in the oven with kefir

Soft kefir dough is great for baking savory pumpkin pies in the oven. The dough is prepared in a matter of minutes.

Ingredients:

Partial glass of kefir;

Two hundred grams of flour;

Three hundred gram piece of pumpkin;

150 grams of prunes;

Vegetable oil for frying pan;

A tablespoon of sugar;

Half a glass of sour cream;

A packet of baking powder;

Cooking method:

Gently sift the flour into a cup.

Add salt and stir.

Pour in kefir, add baking powder, mix again.

Add flour and knead the dough with your hands - not too tight, but not too soft.

Grate the pumpkin.

Cut the prunes into very thin strips.

Mix prunes, pumpkin and sour cream with sugar.

Cut the dough into pieces and roll out very thin.

Form the pies like this: put the filling on one circle of dough, cover with a second circle, and carefully seal the edges.

Bake until a nice crust appears on the dough.

Unsweetened pies with pumpkin, potatoes and meat in the oven

A hearty and very tasty version of savory pastries. These pies are similar to Tatar samsa and can easily replace dinner. The recipe uses raw chicken fillet, but if desired, it can be replaced with boiled red meat.

Ingredients:

Two hundred grams of pumpkin;

Two hundred grams of chicken pulp;

Two hundred grams of peeled potatoes;

Large onion;

Vegetable oil (three spoons for the dough, two for the filling);

Pepper, salt to taste (for filling);

Two glasses of flour;

Half a glass of milk;

Two packets of yeast (22 grams);

A teaspoon of sugar;

Half a teaspoon of salt (in the dough);

70 grams of butter (optional);

Egg for brushing pies.

Cooking method:

Heat the milk, add yeast and sugar, stir.

Add salt, drain the vegetable oil, mix again.

Add flour and quickly knead the dough.

Place the dough in a bag or wrap it in film and put it in the refrigerator for one and a half to two hours.

Cut potatoes, meat and pumpkin into equal small cubes.

Chop the onion.

Mix all the filling ingredients, add salt, sprinkle with pepper, and mix again.

Roll out the dough into a flat cake.

Place the filling in the center of the flatbread and a small piece of butter on top.

Make triangular pies, leaving a small hole in the center.

Bake at 170° for approximately 45 minutes.

Pies with pumpkin and vegetables in the oven on puff pastry

Ready-made puff pastry allows you to cook spicy pumpkin pies in the oven very quickly. It turns out delicious, and you don’t need to spend a lot of effort.

Ingredients:

Two hundred grams of pumpkin;

Medium carrots;

Two hundred grams of zucchini or eggplant;

Three cloves of garlic;

Two spoons of store-bought sour cream;

Oil for baking sheet;

Salt, pepper mixture.

Cooking method:

Cut vegetables into small cubes.

Chop the garlic with a knife or put it through a press.

Combine all filling components, add salt, pepper and sour cream.

Simmer the filling in a saucepan until tender, about 15 minutes.

Roll out the defrosted dough and cut into squares.

Form pies from each piece of dough and a spoonful of filling.

Bake until the dough is ready.

Pumpkin pies in the oven - tricks and useful tips

The oven must be preheated before baking. This way the pies will bake evenly, and you won’t have to watch them for a long time.

Pies with pumpkin filling bake very quickly. If you use puff pastry, depending on the temperature in the oven, they can be ready in as little as 15 minutes.

You can add cinnamon, vanillin, citrus zest and pulp to the filling for sweet pumpkin pies in the oven. As additional components for the pumpkin filling, you can use various dried fruits and berries, onions and celery, minced meat and garlic.

The simplest version of savory but very tasty pies is grated fresh pumpkin pulp with fried onions.

Pumpkin pies can be served not only with tea. An excellent snack option is pies with kefir, milk, broth, and sour cream.

Ingredients:

• flour - 800 grams;
• margarine - 200 grams;
• dry yeast - 1 pack;
• milk - 300 milliliters;
• granulated sugar - 0.5 cups;
• eggs - 4 pieces;
• vanilla sugar - 1 pack;
• salt - 1 teaspoon.

For filling:

• apple - 5-6 pieces;
• pumpkin - 0.5 kilograms;
• lemon - 0.5 pieces (juice, zest);
• sugar - 1 glass;
• butter - 50 grams.

Delicious filling for pumpkin and apple pies. Step by step recipe

1. Dissolve dry yeast in 1/3 of the milk, add sugar, about a tablespoon, and mix. Place this mixture in a warm place for 10 minutes.
2. In a separate bowl, beat 3 eggs with the remaining sugar, pour in 200 milliliters of milk, add salt and vanilla, mix everything well with a whisk.
3. Melt the margarine over low heat, let cool a little (2-3 minutes) and add to the egg-milk mixture.
4. Pour in the swollen dry yeast and mix everything thoroughly.
5. Add the sifted flour in small portions and knead a soft, elastic dough (it must be kneaded well on a dry surface sprinkled with flour so that it does not stick to your hands).
6. Cover with plastic and place in a warm place to rise.
7. Grate the zest of half a lemon on a fine grater and squeeze out the juice.
8. Peel the apples, core them and cut into small cubes, approximately 0.5 x 0.5 centimeters. Since the apple tends to darken, it must be sprinkled with lemon juice: 1-2 tablespoons will be enough.
9. The pumpkin should be ripe, not dry from long-term storage, of sweet varieties. It needs to be peeled and cut into cubes.
10. Melt butter in a saucepan, add sugar and stir, add apples, pumpkin and simmer until soft, stirring occasionally.
11. When the filling has cooled, add the zest to it.
12. The dough has risen, it must be kneaded and divided into equal parts: the size of an egg. Then roll each part into a flat cake 0.5-0.7 centimeters thick, put the filling in the middle, and pinch the edges together like a dumpling. Next, we take the 2 formed horns (protruding edges), extend them a couple of centimeters and connect them.
13. Place each yeast pie, pint side down, on a baking sheet lined with parchment and greased with vegetable oil.
14. Leave to rise for half an hour. Before placing in the oven, brush the pies with 1 egg yolk.
15. Bake for 25-30 minutes at 180 degrees if you have an electric oven, and 200 degrees if you have a gas oven. (Since I have a gas oven, to prevent the pies from burning and drying out, I place a bowl of water on the bottom).

Here is my secret for how I determine the readiness of small yeast baked goods: you take the pie, still hot, just out of the oven, and tap your finger on the baked bottom crust - you should hear a clear, ringing sound. And, of course, don’t forget to look at the uniform browning of the baked goods.

Lush yeast pies with incredibly tasty pumpkin and apple filling are ready! I recommend not serving them immediately, but lightly sprinkling them with water, covering with a towel and leaving for 20-30 minutes to cool.

Pies are present in culinary traditions around the world. Each nation has its own variants of dough and filling. Pumpkin pies are a traditional Russian delicacy, but for some reason not every housewife cooks with this vegetable. But in vain. After all, the red-haired beauty is rich in vitamins, has a delicate taste and, moreover, is inexpensive. Baked goods filled with pumpkin can be prepared from different doughs: shortbread, puff pastry, kefir.

Pumpkin pies made from shortcrust pastry

Ingredients:

• Butter – 100 g;
• Flour – 280 g;
• Water -1/3 tbsp;
• Egg – 1 pc.

For filling:

• Pumpkin – 600 g;
• Oil – 25 g;
• Sugar – 2 tbsp.

Preparation:

1. Chop the butter very finely with a knife or use a grater. To avoid difficulties, it must be very cold.
2. Pour flour into butter and mix with hands until crumbly.
3. Pour in water and knead the dough. Leave in the refrigerator for half an hour.
4. Grate the pumpkin using a grater. Simmer in oil, seasoning with sugar. 2-3 minutes are enough for the filling to be ready.
5. Remove the dough from the refrigerator. It is advisable to divide it into two parts, while pies are made from one, the other is further cooled in the cold. Roll out the plates quite thin - about 3 mm. Plate diameter – 10 cm.
6. Place a portion of the filling in the middle of the circle, seal the edges, making triangular pumpkin pies. This recipe is prepared in the oven. Line a baking sheet with parchment, arrange the pieces, coat with beaten egg.
7. Place in the oven (180°C) for half an hour. Baking time may vary depending on the size of the pies and oven power.

Pumpkin pies Made from kefir dough

Ingredients:

• Kefir – 1 tbsp;
• Sugar – 200 g;
• Flour – 600 g;
• Margarine – 150 g;
• Eggs – 3 pcs;
• Soda – 1 tsp;
• Egg – 1 piece;
• Milk – 2 tbsp.

For filling:

• Pumpkin – 300 g;
• Sugar – 1-2 tbsp;
• Egg – 1 pc.

Cooking steps:

1. Pour soda into kefir to extinguish.
2. In a bowl, mix flour and sugar.
3. Add softened margarine, eggs, and then flour to kefir. Knead and leave to cool.
4. For the filling you only need to grate the pumpkin.
5. Sprinkle the table with flour and place the chilled dough on it. Divide it into pieces and roll out flat cakes. Place some grated filling, sprinkle with sugar to taste and seal. Place on a greased baking sheet.
6. In a bowl, beat the egg with milk and coat the pies with a brush.
7. Bake in an oven preheated to 200°C for about 20 minutes.

Pumpkin pies made from yeast dough

Ingredients:

• Milk – 1.5 tbsp;
• Yeast – 1 tsp;
• Sugar – 100 g;
• Flour - about 4 tbsp;
• Vegetable oil – 2 tbsp;
• Eggs – 2 pcs.

For filling:

• Pumpkin – 400g;
• For sweetness – sugar or honey.

How to cook:

1. Dissolve yeast, a spoonful of sugar and a couple of spoonfuls of flour in warm milk. Leave to rise in a warm place for half an hour.
2. When the dough is ready, add eggs and salt to it. You need to mix carefully, without a mixer.
3. Add the remaining ingredients indicated in the list and knead the dough.
4. For the filling, grate the pumpkin and add sugar. You can add raisins or dried apricots.
5. Roll out the dough into flat cakes and place the filling on them. Carefully seal the edges, giving the pies the desired shape.
6. Place the pies on a greased sheet, leaving a gap of about 3 cm. The pies should sit for at least a quarter of an hour.
7. Preheat the oven to 200°C and bake for no longer than 25 minutes.
8. The finished pies need to be greased with syrup made from 3 tbsp. l water and two spoons of sugar.

Lenten fried pumpkin pies

Ingredients:

• pumpkin – 1 kg;
• onion – 1 piece;
• flour – 500 g;
• water – 0.5 tbsp;
• vegetable oil - 3 tbsp;
• salt;
• white wine vinegar – 1 tsp;
• spices.

Preparation:

1. Chop the pumpkin into pieces. Chop the onion and simmer in oil. Place the pumpkin. Simmer until the juice evaporates.
2. Grind the filling into a puree.
3. Sift flour, add salt. Pour in the oil and vinegar, stir, adding water little by little to form a stiff dough.
4. Roll out a thin sheet of dough. Use a glass to cut out circles. Place a little filling on each and seal the edges, as for chebureks. The edge can be pressed with a fork.
5. Fry in hot oil.
6. Place the finished pies on a napkin to drain the fat and serve. Fried pumpkin pies in a frying pan can be eaten even during Lent. The crispy crust and original filling will decorate any meal.

Pumpkin pies made from puff pastry

Pumpkin pies with puff pastry are not difficult to prepare, because the dough is bought in the store, and the filling can be prepared in a few minutes. This pumpkin pie recipe is quick and delicious. The dough needs to be rolled out into a layer and cut into squares.

Place the grated pumpkin in the middle, sprinkle with sugar and seal the edges. Place in the oven, preheated to 160°C for half an hour, and you can enjoy pumpkin puff pastries.

Pumpkin filling options

The amount of ingredients in the recipes below is calculated for half a kilo of pumpkin.

Sweet fillings

• Pumpkin-apple: take equal amounts of pumpkin and apples, cut and lightly simmer in oil. Season with sugar and cinnamon to taste.
• Pumpkin-carrot: take one medium carrot for half a kilo of pumpkin, grate both vegetables and simmer in oil.
• With pumpkin and prunes: add steamed prunes - 15-20 berries - to the stewed pumpkin. Season with sugar and sour cream. When everything is ready, puree. This option will go into fried pumpkin pies. It will also be good in open pies.
• With rice and pumpkin: cook a glass of rice for 0.5 kg of pumpkin. Add raisins and honey here. Puff pastries with this filling will turn out very delicious.
• Pumpkin-curd filling: mix pumpkin, a little dried apricots, 300 g of cottage cheese and a little sugar.