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Ingredients
Dough
- Wheat flour 350 grams + for table powder
- Pumpkin puree 150 grams
- Butter 200 grams + for mold lubrication
- Vanilla sugar 1 tablespoon
- Sugar 50-70 grams
- Baking powder for dough 1 teaspoon
Filling
- Cream 36% 1 cup
- Icing sugar 1-2 tablespoons
- Cream Thickener 1 Pack
- Strawberries 1 cup
- Fresh mint for decoration
- Main ingredients: Pumpkin, Strawberry, Cream
Inventory:
Forms for baskets, plate, mixer, blender, baking dish
Cooking:
Step 1: make pumpkin puree.
Peel the pumpkin flesh, place on a baking sheet covered with parchment for baking and send to the preheated 180 degrees oven on 30-35 minutesuntil soft.
After baking, grind the pumpkin with a blender, turning it into a smoothie.
Step 2: prepare the dough.
Mix flour with baking powder and powdered sugar, sift.
Chop flour with butter (cold), then add pumpkin puree, vanilla sugar and knead well.
Roll the dough into a ball, wrap it in a bag and put it in the refrigerator for half an hour.
Step 3: bake the baskets.
Oil molds.
Pry off the cold dough in slices and arrange them on the tins, forming hollow fingers inside the basket. Prick at the bottom with a fork so that the dough does not swell during cooking.
Send to preheated to 180 degrees bake and bake for a few minutes until golden brown.
Take out the forms. Cool.
Step 4: prepare the filling.
Whip cream with icing sugar and thickener.
Rinse the strawberries, dry and add 2/3 cups to the whipped cream. Whisk quickly with a blender.
Step 5: fill the baskets with the filling.
Using a pastry bag or a spoon (it will not be so neat), put the whipped cream in the baskets. Garnish with the remaining berries and mint leaves.
Step 6: serve pumpkin baskets with whipped cream and wild strawberries.
Serve pumpkin baskets with whipped cream for tea. This is a delicious and beautiful dessert. Decorate your holiday with it!
Enjoy your meal!
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