≡   Categories
Creamy Pumpkin and Apple Pie

1 Apple
1/8 Kabocha squash
3 tbsp Sugar
1 Honey
1 1/2 tsp Skim milk (if you have)
1 tbsp Warmed milk
1 Cinnamon
1 piece Butter
2 sheets Puff pastry
1 Egg yolk


Cut the pumpkin into suitable sizes. Wrap them and microwave for 5-8 minutes. When they have softened, immediately take the skin off. If you prefer a more creamy texture, press the kabocha through a strainer. While the pumpkin is still warm, add the skimmed milk, milk, and butter and knead together. Simmer the apples. Mix the simmered apple and pumpkin filling together. For the pastry base, pierce with a fork, and cut any designs you like. Put plenty of filling on the base pastry, and cover with another pastry tightly. Brush a beaten egg yolk on the surface. Bake for 7 minutes at 210C, then bake for 6-8 minutes at 190C. It's done.

Source: cookpad.com