Pumpkin Puffs with Cottage Cheese and Walnuts

Steps

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  1. Peel the pumpkin and remove the seeds. Cut the it into small cubes. Put the crushed pumpkin in a saucepan or frying pan, add 50 ml of water. Stirring it, we simmer the pumpkin until soft, over low heat.
  
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  2. In a deep bowl, combine the ingredients for the filling: cottage cheese, sugar, chopped walnut kernels and braised pumpkin ( room temperature).
  
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  3. Add a pinch of vanilla and one chicken egg to the filling. Stir the mixture to a smooth consistency.
  
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  4. Get out of the refrigerator puff pastry, in advance so that it defrosts and becomes elastic. Roll out the dough into a layer 3-4 mm thick. Cut the dough into squares with a side of 10 cm. Stepping back from the edge of 1 cm, we make cuts with a knife, as in the photo. Put 1-2 tablespoons of filling in the center of every slices.
  
  
  
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  5. Connect the opposite ends of the billet, forming a puff in the shape of a flower. Thoroughly tack the edges of the dough. Put a piece of pumpkin or walnut kernel in the center of each puff.
  
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  6. Do all the slices the same way. I got 16 pcs from the this number of ingredients. Put them on a baking tray covered with parchment. Rub the puffs with some milk using a cooking brush.
  
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  7. Send a baking tray with puffs into an oven preheated to 180 degrees. Bake them until golden brown about 20-25 minutes.
  
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  8. Decorated ready-made sweets with powdered sugar. Serve sweet puffs with pumpkin, cottage cheese and walnuts with tea or coffee.