Time: 50 min.
Complexity: easily
Servings: 6

Puff pastry braid pie with pumpkin and walnuts - a detailed recipe.

Ingredients:

Filling

• 0.75 tbsp. pureed pumpkin
• 0.33 cups brown sugar
• 1 teaspoon ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 egg, yolk and white separately
• 0.5 cup chopped walnuts

Glaze

• 0.5 cup powdered sugar
• 2-3 teaspoons of milk
• 1 tbsp chopped walnuts

Warp

• 250 g frozen puff pastry

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

pumpkin puree, puff pastry, powdered sugar, brown sugar, cinnamon, ground ginger, nutmeg, eggs, milk

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Preparation:

Step 1
• Preheat oven to 180°C.
  
  Coat a baking dish with cooking spray. In a medium bowl, combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, and egg yolk. Stir in 1/2 cup walnuts.
Step 2
• Place a sheet of puff pastry on a baking sheet. Form it into a rectangle measuring 33 x 17 cm.
Step 3
• Place a 9 cm wide strip of filling in the center of the rectangle along the long side, leaving 3 cm from the ends.
  
  Using scissors or a sharp knife, make slits 3 cm apart on the long side of the rectangle, reaching the filling. Fold the resulting strips at an angle over the filling, overlapping each other, taking alternate strips from each side. Whip the egg whites until foamy in a small bowl and brush the top of the braid.
Step 4
• Bake the pie for 20-30 minutes until deep golden brown. Immediately transfer from the baking sheet to a serving platter.
  
  In a small bowl, combine powdered sugar and enough milk to create the desired glaze consistency. Drizzle over the warm cake. Sprinkle with 1 tablespoon of walnuts.
  
  Recipe braided bread.

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