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Pumpkin pie

Pumpkin pie

Make a cream of butter, sugar and salt, add the yolks and flour. When the dough has become uniform and resembles some larger crumbs, add the milk. Knead, put in cling film and leave in the fridge for 15-20 minutes.

Mix the pumpkin with the sugar and oil and cook until all the liquid left is reduced. Add cinnamon, cardamom and allow to cool.


Remove the dough, divide it in two and spread two sheets. Grease a pan with oil, sprinkle with flour and place the first sheet, distribute the cooled filling and cover with the second sheet. Prick from place to place with a fork and put in the preheated oven for 25-30 minutes. Allow to cool and powder with sugar and cinnamon.

The sheets of this pie are made of tender dough, prepared according to Jamie Oliver's recipe, which I also used for the pumpkin tart and for the Christmas trees. It is a very good dough, which should not be kneaded too much to remain fragile and with a crispy crust.


Ingredients

  • For the dough:
  • 1 or
  • 75 g sugar
  • 100 g butter (82%)
  • 200 g creamy yogurt (Pilos & # 8211 3.5% fat)
  • a pinch of salt
  • 2 sachets of vanilla sugar
  • 1 teaspoon vanilla essence
  • 1/2 sachet baking powder
  • a baking soda knife tip
  • 500-550 g flour (country I use)
  • For the pumpkin filling:
  • 1 kg pumpkin pie (cubes)
  • 3 sachets of vanilla sugar
  • 2 sachets of sugar with cinnamon
  • 2 tablespoons gray

Preparation time: 30 minutes

Baking time: 35 minutes

Baking tray dimensions: 28/40 cm


Ingredients

  • For the dough:
  • 1 or
  • 75 g sugar
  • 100 g butter (82%)
  • 200 g creamy yogurt (Pilos & # 8211 3.5% fat)
  • a pinch of salt
  • 2 sachets of vanilla sugar
  • 1 teaspoon vanilla essence
  • 1/2 sachet baking powder
  • a baking soda knife tip
  • 500-550 g flour (country I use)
  • For the pumpkin filling:
  • 1 kg pumpkin pie (cubes)
  • 3 sachets of vanilla sugar
  • 2 sachets of sugar with cinnamon
  • 2 tablespoons gray

Preparation time: 30 minutes

Baking time: 35 minutes

Baking tray dimensions: 28/40 cm


Tray pie stuffed with pumpkin

Prepared according to a traditional Romanian recipe, the pumpkin pie from Linco Patisero is an inspired choice and easy to prepare for a special dessert.

Ingredient: Dough (45%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (55%): pumpkin (82%) & # 8211 origin from the EU, sugar, semolina from wheat, cinnamon.
Made in Romania.

Nutritional information:

* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g

STORAGE INSTRUCTIONS:

Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


Tray pie stuffed with pumpkin

Prepared according to a traditional Romanian recipe, the pumpkin pie from Linco Patisero is an inspired choice and easy to prepare for a special dessert.

Ingredient: Dough (45%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (55%): pumpkin (82%) & # 8211 origin from the EU, sugar, semolina from wheat, cinnamon.
Made in Romania.

Nutritional information:

* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g

STORAGE INSTRUCTIONS:

Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


Tray pie stuffed with pumpkin

Prepared according to a traditional Romanian recipe, the pumpkin pie from Linco Patisero is an inspired choice and easy to prepare for a special dessert.

Ingredient: Dough (45%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (55%): pumpkin (82%) & # 8211 origin from the EU, sugar, semolina from wheat, cinnamon.
Made in Romania.

Nutritional information:

* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g

STORAGE INSTRUCTIONS:

Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


Tray pie stuffed with pumpkin

Prepared according to a traditional Romanian recipe, the pumpkin pie from Linco Patisero is an inspired choice and easy to prepare for a special dessert.

Ingredient: Dough (45%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (55%): pumpkin (82%) & # 8211 origin from the EU, sugar, semolina from wheat, cinnamon.
Made in Romania.

Nutritional information:

* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g

STORAGE INSTRUCTIONS:

Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


Method of preparation

Grate the pumpkin, put it in a saucepan and fry in Unisol oil for the first press. Add sugar and cinnamon and leave on the fire until the pumpkin is soft. Place the pie sheets in an oven tray, two by two, grease with oil, then add composition, then again 2 sheets of pie greased with oil over which we put the composition again. It is not an exact number of layers.

Put in the oven heated to 160 degrees and leave until the pie sheets are browned. After removing from the oven, sprinkle with powdered sugar. Be careful not to cut before it cools.


Method of preparation

Grate the pumpkin, put it in a saucepan and fry in Unisol oil for the first press. Add sugar and cinnamon and leave on the fire until the pumpkin is soft. Place the pie sheets in an oven tray, two by two, grease with oil, then add composition, then again 2 sheets of pie greased with oil over which we put the composition again. It is not an exact number of layers.

Put in the oven heated to 160 degrees and leave until the pie sheets are browned. After removing from the oven, sprinkle with powdered sugar. Be careful not to cut before it cools.


Method of preparation

Grate the pumpkin, put it in a saucepan and fry in Unisol oil for the first press. Add sugar and cinnamon and leave on the fire until the pumpkin is soft. Place the pie sheets in an oven tray, two by two, grease with oil, then add composition, then again 2 sheets of pie greased with oil over which we put the composition again. It is not an exact number of layers.

Put in the oven heated to 160 degrees and leave until the pie sheets are browned. After removing from the oven, sprinkle with powdered sugar. Be careful not to cut before it cools.


Method of preparation

Grate the pumpkin, put it in a saucepan and fry in Unisol oil for the first press. Add sugar and cinnamon and leave on the fire until the pumpkin is soft. Place the pie sheets in an oven tray, two by two, grease with oil, then add composition, then again 2 sheets of pie greased with oil over which we put the composition again. It is not an exact number of layers.

Put in the oven heated to 160 degrees and leave until the pie sheets are browned. After removing from the oven, sprinkle with powdered sugar. Be careful not to cut before it cools.


Video: How To Turn A Whole Pumpkin Into The Best Pumpkin pie (January 2022).