Delicate and fragrant pastries, so beloved by the inhabitants of the New World.
Pumpkin puree 300 g
condensed milk 200 g
flour 160 g
Butter 100 g
eggs 2 pcs.
water 4-5 tablespoons.
lemon juice 1 tsp
salt 1 pinch
cinnamon powder to taste
cloves ground to taste
ginger to taste
In the flour, pour in the salt, chop the chilled butter together with the flour. Pour a little cold water with lemon juice. Ready to roll the dough into a bowl, put in the cold for 30 or 40 minutes.
The dough is rolled out, put in a baking dish, and mold the sides. Put the load (you can use peas or lentils, poured on baking paper), oven in the oven for 12 minutes. Then take the load out, warm the cakes for another six minutes.
Peel and grate fresh pumpkin, put out until cooked in a pan, the liquid must be evaporated, salt to taste. Turn the filling into puree with a blender, add condensed milk, eggs, ginger, cinnamon and cloves, mix.
Put the filling on the cake, oven for 40 minutes, temperature - 175 degrees.
I love the way the texture looks.