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Pumpkin and walnut pie

Pumpkin and walnut pie


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I put the ingredients for the dough in the pan of the bread machine, just enough to knead them, then I transferred the dough to a bowl and put it in a warm place to grow. I covered the bowl with a clean towel and started preparing the filling.

I peeled the pumpkin, put it on the grater with large meshes.

I prepared the wok, I put it on the fire, I added the butter to melt, then I put the grated pumpkin and the sugar. I mixed with a wooden spoon until the pumpkin was well hardened, then I added chopped walnuts and mixed. I took it off the fire and left the composition to cool.

I prepared a tray with baking paper, I turned on the oven.

I divided the dough in two and spread out two round sheets. I placed the first sheet in the tray, I put the pumpkin composition, I pressed a spoonful of raw sugar and a lot of cinnamon. I placed the second sheet of dough on top and cut strips that I twisted directly into the tray. I greased with beaten egg and sprinkled with almond flakes.

I baked it, over medium heat, for about 40 minutes, until it browns nicely.

I took it out of the oven, left it to cool and sprinkled a little powdered sugar and cinnamon.


Pumpkin and walnut pie at Thermomix

Pumpkin, nuts and cinnamon are ingredients that herald a good dessert to serve in the heat of the radiator and blanket. Stop thinking and perfume the house with the aromas of autumn!

Preparation time: 25 min.

Total cooking time: 95 min.

Difficulty: environment

Amount: 10 servings


1. Prepare the dough in a bowl, sifted flour and warm water in which I added and dissolved, salt, yeast, vinegar and oil. At first it is mixed with a spoon, then on a plate powdered with flour, knead an elastic dough that we let rest, covered with a towel, for about 20 minutes.

2. Peel the zucchini and seeds, then cut it into small cubes, do the same with the quince and apples. I give the apples through a large grater to avoid oxidizing them. Roast the walnut kernels in the microwave for a few minutes, leave to cool and then grind with a rolling pin. Mix the diced pumpkin, apple and quince with the sugar and cinnamon.

3. Break suitable pieces (about the size of an apple) of dough then on the work table given with flour spread thin sheets on the surface of which we spread in a uniform layer, the fruit filling, over which we sprinkle walnut kernels then roll lightly by hand and place the roll next to the roll in the tray and when the tray is full, pour thinly over the rolls about 100 ml of oil and bake the tray in the preheated oven for about 30 minutes, on the right heat until nicely browned .


QUICK CAKE WITH PUMPKIN AND WALNUTS

Quick cake with pumpkin and nuts, with a fine glaze of cream cheese, is very delicious and flavorful. It is very easy to prepare, with simple ingredients, available to anyone.

Quick cake with pumpkin and nuts it is made very quickly if you already have the pumpkin puree ready. There are people who prepare pumpkin puree and keep it either in jars (in the pantry) or in bags in the freezer.

October seems to me to be the perfect month to make pumpkin cakes. It seems that in no month of the year do the colors of nature match more with the vegetables and fruits that end up being cooked.

I like the yellow of the dried leaves, the forests on the Prahova Valley colored as if by a painter, but also the cakes or soups in which they use pumpkin. I have a collection of pumpkin recipes from which you can be inspired. Leave you link here.

The most prepared pumpkin cake in our house was the tender cake. This happened until I made the quick cake with pumpkin and nuts. Since then, my mother has written down her recipe and makes it weekly in the fall. And this has been happening for about three years. We also like pies with pie sheets, tarts, pumpkins or apples, pumpkin cake, nuts and raisins, and my mother makes a peasant pie very good that we all fight.

In spring and summer we do not eat sweets with apples or pumpkin, so in autumn, after a very long period we return to them and enjoy their good taste, the flavors given by the spices used. Baked pumpkin or ripe apples are not missing from our menu in October-November, and they perfume the house naturally and pleasantly.

In Romania there is a pumpkin pie but also the fat, round and flattened American pumpkin at the ends. Both types of pumpkin are edible. I make carved pumpkins for my child every year, because I would not want him to be the only child in school / kindergarten whose parents do not like him just because it is not a Romanian holiday. It seems to me so stupid and so selfish on the part of parents who refuse their child for these reasons, that I would like to ask him how bad this one-day fun can do them? What joy can be greater for a 3-4 year old child up to 10-12 years old than to paint his face (as he does at other parties where he becomes Spiderman or the kitten or whatever else you want)? And receive sweets! For them, this fun has, in the end, an undeclared desire to collect sweets.

My husband didn't eat pumpkin cakes until he moved in with me, but luckily he likes it too. At one point I offered my mother-in-law a pumpkin pie. He thanked me, said that she only eats with apples, that she has not heard of pumpkin pie.

I remember that the Finns also came to visit that day. When he saw how eager he was to eat them, he went to the plate and took a bite. Then, my mother and I moved their coffee place to the kitchen table, where the cake was. The idea is that the next day he told me that he likes it and that he even ate 4 pieces of pumpkin cake.

My advice is to try new recipes. You may find that you really like it. And, it would be good to give a chance to this quick cake with pumpkin and nuts.

INGREDIENT:

For the dough:
210 grams of flour
1 pinch of salt
1/4 teaspoon baking soda
1 teaspoon baking powder (4-5 g)
180 grams of sugar
3 eggs
270 g pumpkin puree
100 ml oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon grated orange peel
100 grams of finely chopped walnuts

For the glaze:
100 g butter
100 g cream cheese (Philadelphia)
120 g of powdered sugar
chopped walnuts, fried

Preheat the oven to 180 ° C. Heat the grated pumpkin with a teaspoon of oil until it softens and evaporates from the juice it leaves. Prepare a small baking tray (23 * 23cm) Put the dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg) in a bowl and mix them. Mix the egg whites with the sugar, then add the yolks, oil, pumpkin puree and orange peel, mixing after each ingredient lightly to homogenize the composition.

Incorporate the flour mixed with the rest of the ingredients, and at the end add the ground walnuts. Pour the dough into the pan and bake the pan for 40 minutes. We do the test with the toothpick to check if it is baked.

While the cake is baking, prepare the icing by mixing the butter at room temperature with the sugar, then with the cream cheese. Spread the icing over the cooled cake, and sprinkle with chopped walnuts. We cut it into cubes and serve.


Pumpkin and walnut pie (6 pcs.) & # 8211 a pastry with pumpkin and walnut & # 8211 delicious and flavorful.

A wonderful breakfast / snack / dessert!

Fasting product.

One of the most common vegetables, pumpkin is rich in antioxidants and vitamins. It is low in calories and contains plenty of vitamin A, polyphenolic flavonoids and carotene.
The second important "ingredient" in pumpkin is potassium. This mineral energizes you and keeps your blood pressure under control. In addition, the high fiber content ensures the proper functioning of digestion and prevents the occurrence of cardiovascular disease and asthenia.


Pumpkin and walnut pie

1. Knead all the dough ingredients until you get a smooth composition that does not stick to your hands. Wrap it in foil and leave it to cool for a few hours.

2. Grate the pumpkin and place it in a deep pan, along with the sugar and cinnamon. Stir constantly so that it does not stick.

3. Put the walnuts in a pan and bake for a few minutes, but not too long (not to taste bitter). Add it to the final pumpkin composition.

4. Spread two sheets of dough according to the shape of the baking tray. Place one of them in the tray lined with baking paper and leave the edges out.

5. Pour the sweet and fragrant filling, level it carefully and place the second spread sheet on top. Stir on top from place to place and bake for 35-45 minutes.

6. When it is ready, let the pumpkin pie cool, portion it and only then powder it with sugar. Then serve it to your loved ones!

500 g of flour
1 or
50 ml oil
1 teaspoon of vinegar
200 ml of mineral water
For the filling
1 kg pumpkin
200 g sugar
200 g walnut kernels
1 teaspoon of cinnamon
For powdering
powdered sugar


Pumpkin and pecan tart

1. Set the oven to 200 degrees. Place the pumpkin in a pan and bake for 40 minutes, until soft and slightly browned.

2. Place the dough in the tart pan. Refrigerate for 15 minutes, then cut the edges that come out of the pan. Place baking paper over the dough and place a few beans on top. Bake the dough for 15 minutes, then remove the grains and baking paper. Bake for another 5 minutes until the dough is browned.

3. Reduce the oven temperature to 160 degrees.

4. For the filling: remove the pumpkin pulp and pass it, with a blender, until you get a fine cream.

5. Put the yolks in a bowl, add the sugar and whisk. Add whipped cream, syrup, spices and vanilla. Stir then add the composition over the pumpkin cream.

6. Place the composition over the baked tart dough and bake for an hour, until the filling hardens.

7. For topping: Pour the syrup into a pan and add the pecans. Fry a little. Place the walnuts on the pumpkin pie, pour the syrup and bake for another 10 minutes.

8. Remove the pumpkin and pecan tart from the oven and let it cool. Sprinkle powdered sugar on top, if you like.

225 g tart dough
For the filling:
450 g pumpkin, cut in half, without seeds
2 yolks
60 g muscovado sugar
125 ml liquid cream
2 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
For topping:
75 g pecan nuts, salt
6 tablespoons maple syrup
1 tablespoon powdered sugar


Method of preparation

-More and put the walnut kernels in a tray in the oven heated to 180 degrees C for approx. 10 minutes (depending on the oven), or until lightly fried. Remove from the oven and allow to cool.

This is a tender (fasting) sheet that is prepared in two parts. It starts with Part 1, the dough itself:

- Boil the oil, water, vinegar and salt in a saucepan, and when the mixture boils, turn off the heat, set the pot aside and leave to cool.

- Meanwhile, we deal with Part 2, respectively we make a ciulama from 75 ml of oil and 100 gr of flour, which is boiled over low heat for a few minutes, stirring continuously, until it thickens. When it is ready, set it aside and allow it to cool.

-We return to Part 1: over the liquid mixture, which is still a little warm, add flour that contains, mix and mix well with the dough, until a suitable dough is hard, elastic and non-sticky. Pour the dough on the work table sprinkled with flour and knead well approx. 5 minutes. If necessary, add a little more flour.

-From the resulting dough, spread a thin sheet of about 0.3 cm (the thinner it is, the better it is) which is evenly greased with a brush, with the previously prepared chilled cheese (Part 2).

-Roll the thin sheet greased with oil and flour, and the resulting roll is packed in two and left in the fridge for about 25-30 minutes, until we finish preparing the pumpkin.

-Remove the dough from the fridge and cut it into two equal parts.

-On the worktop, with the help of the rolling pin, spread each piece of dough exactly as it is, on a sheet the size of a baking tray. I used a 25cmx35 tray.

-To transfer them more easily from the work table, roll each sheet lightly on the rolling pin and move it to the baking tray.

-Wash the pumpkin and peel it, then grate it on a large grater.

- Put the butter in a bowl (preferably made of Teflon, so that it doesn't stick), and when it melts, add the grated pumpkin and cook over a high heat. Add the sugar to taste, depending on the sweetness of the pumpkin and leave the mixture on the fire so that it does not stick, until the filling decreases and the juice evaporates. Be careful not to keep the pumpkin on the fire too long, as it will change its beautiful color and begin to caramelize.

-If the pumpkin is too juicy, or has been removed from the freezer, you can add 1 or 2 tablespoons of semolina (as appropriate) to absorb the excess juice & icircn and the filling to get consistency.

-When the pumpkin is hardened and has dropped enough, turn off the heat and set aside to cool. After it has cooled, add the cinnamon, or your favorite flavors. (This time, I only used cinnamon, giving up vanilla, but you do as you please.)

-Play the tray with baking paper or grease it, grease it with a little fat (oil / butter) and sprinkle the flour evenly.

-Spread the first sheet of dough on the work table and with the help of the rolling pin transfer it to the tray.

-Circle the dough sheet from place to place with a fork, sprinkle a tablespoon of semolina, half of the roasted and cooled walnut kernels and spread the generous layer of pumpkin as evenly as possible.

-Sprinkle a spoonful of semolina over the pumpkin filling, the rest of the roasted walnuts and place on top of the second sheet of dough with the help of the rolling pin. Stir in this with the fork and this sheet and slice it lightly with a knife (the non-sharp part), just sketching the trace, without making cuts in the dough.

-Put the tray in the hot oven (preheated) and bake at a temperature of 180 degrees C approx. 40 minutes (depending on the oven), or until the pie is lightly browned. Optionally, for a more beautiful appearance, when it is almost ripe, grease it with a little beaten egg and leave it for approx. 10 minutes & icircn oven.

-When the pie is baked, take it out of the oven and leave it to cool.

-After the cake has cooled, sprinkle with powdered sugar and portion as desired.

-If you want a fasting pie, give up the butter & icircn that hardens the pumpkin, as well as the egg on top, the pie being just as tasty.


Pumpkin and walnut pie

Pumpkin and walnut pie from: flour, egg, oil, vinegar, mineral water, pumpkin, sugar, walnut, cinnamon, powdered sugar.

Ingredient:

  • 500 g of flour
  • 1 or
  • 50 ml oil
  • 1 teaspoon vinegar
  • 200 ml of mineral water

For the filling:

  • 1 kg pumpkin
  • 200 g sugar
  • 200 g chopped walnuts
  • 1 teaspoon of cinnamon
  • powdered sugar

Method of preparation:

Knead all the ingredients for the dough until you get a smooth, non-stick composition. wrap the dough in foil and leave it to cool for a few hours.

Grate the pumpkin and place it in a deep frying pan, along with the sugar and cinnamon. Stir constantly so that it does not stick.

Put the walnuts in a pan and bake for a few minutes, but not too long (not to taste bitter). Add it to the final pumpkin composition.

Spread two sheets of dough in the shape of the baking tray. Place one of them in the tray lined with baking paper and leave the edges out. Pour the sweet and fragrant filling, level it carefully and place the second spread sheet on top. Stir on top from place to place and bake for 35-45 minutes.

When ready, let it cool, portion it and powder it with sugar.


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