Sweet Kabocha Pie

Name: Sweet Kabocha Pie
Cuisine: American
Ingredients: 1 packages Frozen puff pastry; 1/2 Kabocha squash; 2 Egg Yolks; 100 grams Sugar; 20 grams Butter; 50 ml Heavy cream; 5 shakes Cinnamon; 1 dash bit Egg for glazing

cookpad.japan @cookpad_jp

I tried to recreate the flavor that my mother often made during my childhood.... Halloween is approaching, so I made this.

The fresher the kabocha, the more water comes out when microwaved, so remove as much as possible. I received feedback that when there is too much liquid, it's hard to wrap.

You should also use the puff pastry as is and just cut slits. Recipe by Xxxmeroxxx

I tried to recreate the flavor that my mother often made during my childhood.... Halloween is approaching, so I made this.

The fresher the kabocha, the more water comes out when microwaved, so remove as much as possible. I received feedback that when there is too much liquid, it's hard to wrap.

You should also use the puff pastry as is and just cut slits. Recipe by Xxxmeroxxx

cookpad.japan @cookpad_jp

I tried to recreate the flavor that my mother often made during my childhood.... Halloween is approaching, so I made this.

The fresher the kabocha, the more water comes out when microwaved, so remove as much as possible. I received feedback that when there is too much liquid, it's hard to wrap.

You should also use the puff pastry as is and just cut slits. Recipe by Xxxmeroxxx

I tried to recreate the flavor that my mother often made during my childhood.... Halloween is approaching, so I made this.

The fresher the kabocha, the more water comes out when microwaved, so remove as much as possible. I received feedback that when there is too much liquid, it's hard to wrap.

You should also use the puff pastry as is and just cut slits. Recipe by Xxxmeroxxx

Saved

Ingredients

1 packagesFrozen puff pastry
1/2Kabocha squash
2Egg Yolks
100 gramsSugar
20 gramsButter
50 mlHeavy cream
5shakes Cinnamon
1 dashbit Egg for glazing

Saved

Steps

1

Cut the kabocha squash into fairly large pieces and microwave for 7 minutes. Throw away any liquid that comes out.
2

Mashi the kabocha while it's piping hot. While it's still hot, mix in the sugar and butter.
3

You can strain it if you want. It's hard work, but the texture will be smooth. It's still delicious, even if you don't.
4

Add egg yolk, heavy cream, and cinnamon to the strained mixture.
5

The paste is finished. Let it cool.
6

Roll out 2 puff pastry to fit the pie dish.
7

Don't cut off the crust that hangs over the edge, instead fold it inwards towards the middle.
8

After shaping the folded edges, pour in the filling.
9

Cut the remaining 2 sheets of pie crusts into 16 strips. Each sheet should make 8 strips.
10

Set aside 4 strips and weave the rest into a net on top of a cutting board...
11

Then place it on top of the pie filling.
12

Place the remaining 4 strips around the edges.
13

Using a fork, press down on the edges.
14

Using a pastry brush, brush the pie crust with the beaten egg. Since it's a waste to use one whole egg, take some from the egg yolks in the ingredients. It's probably okay to dilute with water.
15

Bake in a 390°F/200°C oven for 40 minutes.
16

If you have leftover crust, it's a lovely idea to cut it into ☆ shapes for decoration.
17

This was the previous profile photo.