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25g caster sugar
1 teaspoon (5g) cinnamon
2 Elstar apples
A handful raisins
1 organic egg (M)
1 roll or pack puff pastry
3 cinnamon sticks
25g caster sugar
1 teaspoon (5g) cinnamon
2 Elstar apples
A handful raisins
1 organic egg (M)
1 roll or pack puff pastry
3 cinnamon sticks
We make autumn treats with great pleasure. These fun puff pastry pumpkins are not just cute, they are also very tasty. The filling consists of apple pieces and raisins with cinnamon sugar. The cinnamon sticks sticking out of the pumpkins are just for decoration. You can't eat them, so tell your little monsters that, before they take a bite ;))
How to make apple-raisin pumpkins
First make the filling
How to make apple-raisin pumpkins
First make the filling
Soak the raisins in warm water.
Peel the appels and remove the cores.
Cut the apples finely.
Stir the sugar with cinnamon.
Pour the raisins into a sieve and let them drain
Add 1 tablespoon cinnamon sugar to the apples.
Add the drained raisins to the apple cubes.
Stir together until all is well combined.
If you use frozen puff pastry you spread it out and let it thaw briefly
Heap the filling on the dough.
Fold it like an envelope.
Fold 6 envelopes closed.
Pull out 4 points and shape round.
Cut 6 times 3 strings of 10 cm and beat the egg
Place the strings like a star.
Tie them around the pumpkin.
Brush egg over the pumpkins.
And sprinkle with cinnamon sugar.
Preheat the oven to 200°C / 180°C Fan and place waxed paper on a baking tray
Place the pumpkins on the baking tray.
Bake for +/- 20-25 minutes until golden brown.
Let the pumpkins cool on the baking tray.
Cut the strings carefully in half.
Pull them down along the sides.
Pull the strings off on the undersides.
Cut the cinnamon sticks in half
Press them into the center of the pumpkins.
Now your Autumn pumpkins are ready to serve.
Wishing you all a wonderful Autumn!