'1 package of puff pastry, thawed'
'1 egg, lightly beaten'
'8 slices of pumpkin'
'1 tablespoon of water'
'Glaze:'
'4 tablespoons of powdered sugar'
'3 tablespoons of lemon juice'
'1 package of puff pastry, thawed'
'1 egg, lightly beaten'
'8 slices of pumpkin'
'1 tablespoon of water'
'Glaze:'
'4 tablespoons of powdered sugar'
'3 tablespoons of lemon juice'
Preheat the oven to a hot temperature (220°C)
Open the puff pastry in a rectangle shape measuring 41 x 26 cm
Cut out 8 circles of 8 cm in diameter
With a cookie cutter, cut out a circle from the center of 4 of the circles, leaving them in a ring shape
Dip the 4 uncut circles in a mixture of egg and water
Place a slice of pumpkin in the center
Place the ring-shaped pastry on top and press the edges
Dip the entire border with the remaining egg and bake for about 40 minutes or until lightly golden
Remove from the oven and let cool slightly before covering the edges with glaze
For the glaze: combine powdered sugar and lemon juice in a small bowl, stirring well
Divide into 4 portions
Nota: Cut off any excess pastry and sprinkle with sesame seeds or grated Parmesan cheese, then bake.
