Foietaj cu dovleac (also in English – scroll down)

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Revin pe blog, dupa o absenta de aproape un an si jumatate. Am iarasi bucataria mea, in care sa gatesc, mai mare si mai frumoasa si ma inspirationala decat cea veche.

O sa redeschid seria retetelor cu o reteta foarte simpla, dar de efect, in primul rand… pentru ca nu am rabdare sa mai aman seria postarilor de retete asa ca am facut rapid ceva foarte simplu.

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Ingrediente:

aluat de foietaj

dovleac pentru copt (un dovleac placintar mic, a rezultat appx. 500g de miez copt)

scortisoara, nucsoara

optional: zahar pudra

Metoda

  1. Pentru retetele cu dovleac eu prefer varianta coacerii, pentru ca nu e nevoie de multa forta bruta pentru a taia si decoji dovleacul🙂 (in realitate cel mai mult imi place varianta la steamer, dar trebuie sa fie cineva pe aproape care sa il taie si sa il decojeasca). Se taie dovleacul in jumatate, se aseaza in tava pe hartie de copt si se da la cuptor. Aproximativ 60 sau 90 de minute, depinde de dovleac, si se testeaza cu o furculita (repetat, dupa cum se vede mai jos) pana aceasta intra cu usurinta in pulpa portocalie.

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2. Se curata pulpa cu ajutorul unei linguri.

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3. Se omogenizeaza cu blender-ul vertical, impreuna cu o lingurita de scortisoara macinata si jumatate de lingurita de nucsoara macinata. Optional se mai poate adauga zahar (pudra).

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4. Acum umplem foietajul (evident decongelat :)). Eu am taiat jumatate dintr-o foaie mare, deci am avut un patrat de 25/25 cm. Se lasa in mijloc cam 10 cm, iar lateralele se cresteaza sub forma de fasiute simetrice, ca in poza.

Pe mijloc se pune pasta de dovleac (eu am folosit cam 350 de grame din 500 cat imi iesise), iar fasiile laterale se “impletesc”, aducandu-le spre mijloc una peste alta, presand usor la imbinari.

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5. Se unge cu ou batut cu putin lapte. Se coace conform specificatiilor foietajului.

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Et voila🙂

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Pumpkin puff pastry (recipe in English)

I come back on my blog, after an absence of almost a year and a half. After a long time of cooking in other people’s kitchens, I am once again in my own, a  bigger, more beautiful and hopefully more inspiring  kitchen than the old one.

I re-start with a very simple recipe, but one that will still impress your guests… because I cannot wait to re-start  I just made something very simple, but again, very tasty and nice looking.

Ingredients:

Puff pastry

 A small pumpkin (butternut squash) – resulted appx. 500g of pumpkin filling

cinnamon, nutmeg

Optionally: powdered sugar  

Method     

  1. For pumpkin fillings I prefer baking the whole pumpkin, because you do not need a lot of brute force to cut and peel it🙂 (Actually I like most the steame;0d version, but ithat still requires cutting and peeling by someone stronger than me ). Cut the pumpkin in half, place in a tray lined with baking paper and bake. For about 60 or 90 minutes, depending on the pumpkin. Test it with a fork (repeatedly, as shown in pic) 
  2. Peel the pulp with a spoon. 
  3. Stir with a vertical blender, add also a teaspoon of ground cinnamon and ½ teaspoon ground nutmeg. Optionally you can add some sugar (powdered).
  4. Now let’s fill the pastry. I used a 25/25 cm square of thawed puff pastry. Allow about 10 cm in the middle and cut the sides to form symmetrical strips, as in the picture. In the middle place the pumpkin filling (I used 350 grams of the 500g I had obtained). Then, braid the side strips, bringing them towards the middle, one on top of one another, pressing slightly where they meet.
  5. Brush the top with egg wash (one egg and some milk). Bake accordingly to the pastry specifications. 

Et voila🙂

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