2 tablespoons unsalted butter, softened
1 egg yolk
1 tablespoon ground cinnamon
1 3/4 cups all-purpose flour
1 teaspoon active dry yeast
3 tablespoons cold water
Refrigerated Cream Cheese Filling
1/3 cup granulated sugar
1 cup crushed walnuts
1 tablespoon unsalted butter, softened
2 large eggs
1 egg yolk
1 cup cooked and mashed pumpkin
1 teaspoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons unsalted butter, softened
1 egg yolk
1 tablespoon ground cinnamon
1 3/4 cups all-purpose flour
1 teaspoon active dry yeast
3 tablespoons cold water
Refrigerated Cream Cheese Filling
1/3 cup granulated sugar
1 cup crushed walnuts
1 tablespoon unsalted butter, softened
2 large eggs
1 egg yolk
1 cup cooked and mashed pumpkin
1 teaspoon all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup heavy cream
1
Mix the butter, egg yolk, cinnamon, flour, and yeast
2
Add the cold water and work the dough until it becomes homogeneous
3
Wrap the dough in plastic wrap and refrigerate for 30 minutes
4
Preheat the oven to medium temperature
5
Roll out the dough and place it in a 20 cm diameter removable mold
6
Cover with aluminum foil, fill with beans to firm up the dough, and bake for 10 minutes
7
Remove from the oven and remove the foil with the beans
Refrigerated Cream Cheese Filling
1
In a bowl, mix together the sugar, crushed walnuts, and softened butter until a paste forms
2
Spread on the dough
3
Increase the oven temperature to 220°C and bake for another 10 minutes
4
In a separate bowl, combine the remaining filling ingredients
5
Remove the cake from the oven and fill it with the cream cheese mixture
6
Reduce the oven temperature to 200°C and bake until the filling is lightly firm
7
Let it cool and serve.
