/ Recipe Pumpkin Pastry with cream filling

Recipe Pumpkin pastry with cream filling

Ingredients:
  • Brown sugar - 1 cup
  • Sugar - 1 glass
  • Vegetable oil - 1 cup
  • Bank (450 g) pumpkin puree - 1 piece
  • Eggs - 2 pieces
  • Vanilla extract - 1 teaspoon
  • Flour - 3 Cups
  • Soda - 1 teaspoon
  • Baking powder - 1 teaspoon
  • Cinnamon - 1 st. a spoon
  • Ground ginger - 1 teaspoon
  • Salt - 1/2 teaspoonfuls
  • Nutmeg - 1/2 teaspoonfuls
  • Cloves - 1/4 Teaspoons
  • For filling: cream cheese - 240 Grams
  • Butter stick - 1 piece
  • Of powdered sugar - 480 Grams
  • Vanilla extract - 3 drops
  • Cinnamon - 3 pinch
Instructions

1. Preheat the oven to 175 degrees. To make cakes, in a bowl, beat together brown sugar, vegetable oil and pumpkin puree. 2. Add eggs one at a time, whisking after each addition. Add the vanilla extract. 3. In a separate bowl, mix the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Gradually add dry ingredients to the oil mixture and mix. 4. Cut parchment paper into 24 squares of 7.5 cm. Using a confectioner bag with a round tip or a large plastic bag with a slot in one corner, press circles out of the dough onto the paper, starting from the middle and moving spirally outwards, about 5 cm in Diameter. 5. Lay each paper square with the dough on the baking sheet. Bake in the oven for 11 minutes. Cool the cakes on the grill. 6. To prepare the filling, whip the cream cheese and butter together. Add sugar powder, vanilla and cinnamon. 7. Lubricate the filling with a flat side of the cakes and cover with the remaining halves. Serve immediately or put overnight in the refrigerator.

Servings: 12

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