1 package of frozen puff pastry, thawed (300g)
For the filling
2 large cans of pumpkin puree (740g)
1/3 cup of granulated sugar (60g)
1/4 teaspoon ground cardamom (15mg)
1 cup of fresh shredded coconut (130g)
1 package of frozen puff pastry, thawed (300g)
For the filling
2 large cans of pumpkin puree (740g)
1/3 cup of granulated sugar (60g)
1/4 teaspoon ground cardamom (15mg)
1 cup of fresh shredded coconut (130g)
Preheat oven to 250ºC (very hot)
Moisten a large baking dish with water
Unroll the puff pastry and set aside
Peel the pumpkin and cut into thin slices
Spread over half of the reserved puff pastry, forming an even layer
Sprinkle with sugar, cardamom, and coconut
Fold the other half of the puff pastry over the filling
Use a fork to press the edges together tightly
Bake in preheated oven until golden brown (about 20 minutes)
Transfer to a decorative plate and serve immediately
370 calories per slice.
