Name: Sweet Pumpkin Pastries with Crunchy Pumpkin Seeds
Total time: 1 h

For sweet pumpkin patties with crunchy pumpkin seeds first prepare the filling. For this, steam the pumpkin in very little water until soft (Hokkaido can be processed with peel). The flesh should not be too wet.

Now mash finely, preferably in a Flotten Lotte (do not mash!). Stir in the crushed amarettini, sour cream and sugar. It is best to refrigerate overnight.

For the sweet pumpkin puree as a garnish, remove 200 g of the filling and heat with whipped cream and sugar in a saucepan and puree.

For the dough, mix a few tablespoons of flour with eggs, salt, sugar and olive oil in a bowl.

Pile the remaining flour on the work surface, press a well in the center and pour the egg mixture into the center. Knead from the inside out to form a smooth dough. Knead for 10 minutes until the dough is shiny.

Roll out the dough thinly with a pasta walker or pasta machine. Either cut into rectangles or cut out rounds. For round pieces, place some filling in the center, fold the dough and press down. For rectangles, either do the same or do not fold in but place another piece of dough on top.

For the pumpkin seeds, roast the pumpkin seeds in a pan with a little oil. Add a little water and sugar and stir until the water has dissolved and the sugar has caramelized to a light brown. Stir in a little butter (or oil) (to make it easier to separate the pumpkin seeds later). Remove from the pan

Sweet Pumpkin Pastries with Crunchy Pumpkin Seeds

For the filling:

For the sweet pumpkin puree:

For the dough:

For the pumpkin seeds:

For the garnish:

Instructions:

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