recipe for pumpkin pie in our family oral tradition survives and is nowhere written down, or any other recipe for pie dough layers finished. And as far as the crust - my mother in law knows how to stretch until you say biscuit; and real štrukle me that you fit all the pies in a row. I buy ready made. Not that I can not do - to be honest, I never tried it, I knew how unlikely - but he hates me. Horrible hates me. That I found in another part of the world, which is not heavily Turkish immigrants, finished crust we would not be readily available, so I had to. Thus, I have three Turkish shops nearby, can I choose what I like crust and real pies whenever I can.
But to get back to the story of why the recipes are not written. All this is true of the eye, it was only gets a hit ratio of crust and filling. Pie with apples, you need to 2:1, 3:1 for the pumpkin. And if you like sweeter, put more sugar, wrap, bake, do not need the special wit, nor is my question now was something special and delicious that it deserves to be found on the blog. The catch is that the pumpkin today very few real, and there's nothing quite like autumn sweets. Maybe the people that taste too old-fashioned, too intense, I do not know. In Germany, not even heard of cookies with pumpkin: they made squash and vegetables from her pottage.
for pumpkin you - logically - need pumpkins. It largest orange pumpkin that is sold in chunks at the market. That is, the our markets. In Germany, do not eat pumpkin, but used as decorations for Halloween. Although this time of year in every supermarket you can buy a pumpkin, in addition to this item is always an inscription noting that pumpkins are not for eating but for decoration only. What they are doing, whether they are fed with some radioactive fertilizer, no idea, yet, should not be eaten.
Looking for a replacement so I resorted to. Butternut squash , favorite dish Jamie Oliver. Unlike in the regions much more popular Hokkaido pumpkin, butternut is drier and the flavor is closer to the pumpkin. It's not just the right thing, buneva is still aromatic, but I know how to cope.
You will need:
- 500 g thin crust
- 1500 g grated pumpkin
- sugar
- aroma of vanilla icing sugar for sprinkling
- butter or oil
If you live far away from the Balkans , so you're not sure which to buy the crust, look at Turkish actions that give you bark for baklava, but the description is certainly not a mistake. Otherwise, this question can not be made with a thick dough layers, I tried and the result was disastrous.
Peel and grate the pumpkin that is. gourd. It's easy to say. However, in practice, this simple guide is such a nightmare that I was yesterday, when I was peeling off and Randall, suddenly remembered why pumpkin is not real often. Pumpkin is hard povrćka. After half an hour (for peeling and cutting up a kilo and the pumpkin will take longer) and the strongest female hand at the end of power. Especially if after the peel should be manually renda. Save yourself the torture and miss the pumpkin chunks to the Food Processor or you will spend another hour in the kitchen and morning wake up with sore muscles all the arms and shoulders.
Before you begin to bend pie, turn oven to 170 degrees and count how many corps is in the package and how much strudel can you fit in the pan. Pan, of course, pan-bak paper and grease the paper a little butter. Me care about five rolls, each roll and went on two sheets. Suppose you and your scale is similar. You also need to "spice up" vanilla filling, I put the entire amount of low doses of two flavors of vanilla and all the thorough mixing.
Extract the two sheets, place them one over the other on the desktop. On the edge of a wide arrange of pumpkin filling as the picture and then sprinkle with sugar. As I said, you depend on how much sugar to put, I love apple pie sour, a sweeter pumpkin and put at least 5-6 tablespoons of sugar into each cake. Over all, it pours a little oil or butter on the paper - I put the oil. Bark Urola and strudels to each other, sorted by length in the pan.
When you're all sorted, brush pita with oil, sprinkle a little water and bake for about an hour. First half hour I recommend that you ask is covered aluminum foil to prevent burnt before the pumpkins arrive to thicken. When done, sprinkle the powder sugar.
What I changed: In addition to types of pumpkins, nothing. Stuffing can be prepared the day before - unlike apples, pumpkins do not change color.
Verdict: In our house often eat pumpkin au naturel, but baked in the oven, with no extras. Maybe this is the most beautiful and most delicious kind of enjoying the sweet vegetables. Because of this pumpkin should be just a variation on the same theme - lots of roasted pumpkin with a discreet escort test, hence the scale of 3:1. Slice of pumpkin with a cup of tea and a cold wind whistling on the other side of the window creates a perfect autumn idyll, bilo bi šteta da je propustite.
Pumpkin Strudel
Don't miss out on pumpkin season! Here's a very traditional strudel from my homeland and it should be made with a real pumpkin, if you can get hold of one. If not, use the butternut squash instead. You will also need phyllo pastry. Now, there are various recipes for making your own phyllo, but believe me, it takes a certain skill to have it done properly, and if you ask me, it's not really worth the bother - the phyllo you can get at a local Balkan shop, be it Turkish or Greek is more than satisfactory for this recipe. Just be careful that the pastry you buy is the thin phyllo pastry, as the thicker one won't do. If you're not sure, tell the shop assistant you need the phyllo pastry for baklava.
- 500 g phyllo pastry
- 1,5 kg peeled and grated pumpkin
- 2 vials vanilla essence
- sugar
- sunflower oil
- icing sugar
Peel and grate the pumpkin. Use a food processor for grating, otherwise you'll spend an extra hour in the kitchen and that you can do without. Count the phyllo pastry layers and see how many strudels can fit into your oven form. In my case it was five strudels and I used two sheets of pastry for each strudel.
Pre-heat the oven to 170° C. Mix grated pumpkin and vanilla essence. Spread the filling along the shorter side of the phyllo sheet, add sugar on top (5-6 tablespoonfuls pro strudel or more, it's a matter of taste; but be careful - pumpkin is quite sweet already!) and sprinkle it with some oil. Roll into strudel and place in greaseproof-lined oven form. After you've made your strudels (don't hesitate to squeeze them in a bit, this won't harm the quality) sprinkle them with oil and water on top. Bake for an hour. If the strudels are browning too quickly, cover the form with aluminium foil.
When done, dust with icing sugar and eat warm or cold - both are delicious!
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