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Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, crunchy kabocha squash pie for halloween. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Crunchy Kabocha Squash Pie for Halloween. A recipe for those of you who'd like to create kabocha pie using store-bought puff pastry. Rather than the standard rounded style, this is a cute café style. Adding minced almonds, cream, etc. is also very tasty.
Crunchy Kabocha Squash Pie for Halloween is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Crunchy Kabocha Squash Pie for Halloween is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have crunchy kabocha squash pie for halloween using 7 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Crunchy Kabocha Squash Pie for Halloween:
- Get 400 grams Pumpkin
- Get 2 sheets of Puff pastry (19 x 19 cm squares)
- Take 50 grams White chocolate (minced)
- Prepare 20 grams ★Granulated sugar
- Get 1/3 tsp ★Salt
- Take 1 dash ★Cinnamon powder
- Make ready 1 Egg
And fortunately for everyone, kabocha squash (aka Japanese pumpkin) are getting to be pretty easy to find in these modern days. To prepare the filling of the pie, place all of the ingredients into a food processor and blend until completely smooth. This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a.
Instructions to make Crunchy Kabocha Squash Pie for Halloween:
- Cut the kabocha into bite-sized pieces with the skin still attached. Cut off 1 cm corners for decorative purposes and place into a separate heat-resistant container.
- Cover with plastic wrap and steam in the microwave until you can cleanly insert a skewer.
- Once steamed, remove the skin for the filling and put inside of a bowl. Cool the kabocha for garnishing.
- Add white chocolate to the filling-pumpkin, and mix while the heat from the pumpkin melts the chocolate.
- Add the ingredients marked with ★ to taste. (The taste of kabocha differs by season and type, so adjust accordingly with granulated sugar.)
- Cut a puff pastry into 4 sheets. Use two of the pieces to create a 7 cm round sheet. You can use a cup to help.
- Use a fork to punch shallow holes in the remaining two puff pastry. Trace egg whites around the border of the sheets, then place the sheets with the holes removed (created in Step 6) on top of the whole sheets.
- Use a fork to punch shallow holes in the bottom layer of the round puff pastry. Add the filling and trace the edges with egg whites. Add the top cover sheet, and use a knife to cut slits in the sides to prevent the filling from spilling out.
- Repeat Steps 6-8 with the other puff pastry. Apply egg yoke to the top, careful not to let any on the sides of the sheets (it'll prevent the sheets from inflating).
- Bake in the oven at 390°F/200℃ for about 25 minutes.
- Use a spoon to fill the squares with filling. Top with the decorative kabocha bits and you're done!
This aromatic alternative to pumpkin pie calls for fresh (not canned!) squash and a new twist on the classic crumble topping. If you'd like some sparkle on the edge of your crust, brush it with a. With a very firm chef's knife, cut kabocha in half and scoop out seeds. Cut the pumpkin or squash into two halves, then remove skin. Using a spoon, scrape out the seeds.
So that’s going to wrap this up with this exceptional food crunchy kabocha squash pie for halloween recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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