Pumpkin buns with cheese and shortcrust pastry
Votes: 3
Time: 50 min.
Complexity: easily
Quantity: 16 buns
Complexity: easily
Quantity: 16 buns
Nutritional value per serving:
Calories 136, total fat 8 G., saturated fats G., proteins 2 G., carbohydrates 14 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 136, total fat 8 G., saturated fats G., proteins 2 G., carbohydrates 14 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pumpkin buns made from shortcrust pastry with cheese - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups premium wheat flour, plus extra for dusting
- 1 tbsp. baking powder
- 1 tbsp. sugar
- 1 teaspoon of salt
- 0.25 tsp freshly ground nutmeg
- 2 tbsp finely grated Parmesan
- 110g cold butter, cut into pieces, plus extra melted butter for greasing
- 0.5 tbsp. pumpkin puree
- 0.25 cups heavy cream
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Cooking the dish according to the recipe:
- Preheat oven to 200°C.
Line a baking pan with parchment paper. In a large bowl, combine the flour, baking powder, sugar, salt, and nutmeg. Add and stir in 1 tablespoon of Parmesan cheese. Add the chopped butter and mix with your fingers until the mixture resembles coarse crumbs. Combine the pumpkin and cream in a small bowl and pour into the flour mixture. Mix with your hands or a spoon until a soft dough forms. - Place the dough on a lightly floured surface and roll it out into a 2cm-thick rectangle. Cut out round buns using a 5cm-diameter cutter and arrange them on the prepared baking sheet, 5cm apart. Brush the tops with melted butter and sprinkle with the remaining Parmesan cheese. Bake until golden brown, 15-20 minutes. Remove the pan to a wire rack and let the buns cool slightly before serving. Alternatively, cool completely and freeze (see notes below).
Dessert recipe pumpkin buns.
Note
Prepare the buns ahead of time: Let the buns cool completely, then freeze them in a resealable bag and store for up to a month. To reheat, spread them on a baking sheet, cover with foil, and bake at 180°C (350°F) until heated through, about 10 minutes.
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