Favuzzi Magazine (English) November 2016 - Page 49

- 1 package store-bought puff pastry - 500 g pumpkin flesh, cut in small cubes - 60 mL (4 tablespoons) cream cheese - 15 mL (1 tablespoon) sugar - 7 mL (½ tablespoon) ground ginger - 7 mL (½ tablespoon) ground cinnamon - 1 Nielsen-Massey Madagascar vanilla pod, seeds scraped - 2 drops Nielsen-Massey orange blossom water - 1 knob of unsalted butter - 50 g chopped pumpkin seeds - 1 beaten egg PUMPKIN TURNOVERS SERVES 4 TO 6 PREPARATION TIME - 30 MINUTES COOKING TIME - 25 MINUTES PREHEAT THE OVEN TO 180°C (350°F). HEAT THE BUTTER IN A SAUCEPAN AND COOK THE PUMPKIN CUBES UNTIL THEY ARE SOFT. IN A BOWL, COMBINE THE CREAM CHEESE, THE SUGAR, THE SPICES, THE VANILLA AND THE ORANGE BLOSSOM WATER, THEN ADD THE COOKED PUMPKIN. BLEND WITH A STICK BLENDER UNTIL SMOOTH. ROLL OUT THE PUFF PASTRY WITH A ROLLING PIN. USING A GLASS OR A COOKIE CUTTER, CUT OUT TURNOVER OF VARIOUS SHAPES (THE SHAPE DOES NOT MATTER VERY MUCH). THIS STEP CAN BE DONE WITH CHILDREN AS A FUN ACTIVITY. STUFF THE TURNOVERS WITH THE PUMPKIN FILLING. CAREFULLY CLOSE THE EDGES OF EACH TURNOVER, USING A BIT OF WATER AND A FORK: SEAL THE EDGES WITH A DROP OF WATER, THEN PRESS DOWN GENTLY WITH THE FORK. PLACE ALL THE TURNOVERS ON A BAKING SHEET AND BRUSH THE TOPS WITH BEATEN EGG. SPRINKLE WITH CHOPPED PUMPKIN SEEDS AND BAKE FOR 25 MINUTES. NM202 MADAGASCAR VANILLA PODS NIELSEN MASSEY 2 PODS NM702 ORANGE BLOSSOM WATER NIELSEN MASSEY 2 OZ FAVUZ Z I.CO M / NOVE M B ER 2 0 1 6 / PAG E 4 9