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1
Cut the kabocha into bite-sized pieces with the skin still attached.
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2
Cut off 1 cm corners for decorative purposes and place into a separate heat-resistant container.
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3
Cover with plastic wrap and steam in the microwave until you can cleanly insert a skewer.
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4
Once steamed, remove the skin for the filling and put inside of a bowl.
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5
Cool the kabocha for garnishing.
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6
Add white chocolate to the filling-pumpkin, and mix while the heat from the pumpkin melts the chocolate.
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7
Add the ingredients marked with to taste.
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8
(The taste of kabocha differs by season and type, so adjust accordingly with granulated sugar.)
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9
Cut a puff pastry into 4 sheets.
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10
Use two of the pieces to create a 7 cm round sheet.
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11
You can use a cup to help.
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12
Use a fork to punch shallow holes in the remaining two puff pastry.
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13
Trace egg whites around the border of the sheets, then place the sheets with the holes removed (created in Step 6) on top of the whole sheets.
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14
Use a fork to punch shallow holes in the bottom layer of the round puff pastry.
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15
Add the filling and trace the edges with egg whites.
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16
Add the top cover sheet, and use a knife to cut slits in the sides to prevent the filling from spilling out.
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17
Repeat Steps 6-8 with the other puff pastry.
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18
Apply egg yoke to the top, careful not to let any on the sides of the sheets (it'll prevent the sheets from inflating).
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19
Bake in the oven at 390F/200C for about 25 minutes.
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20
Use a spoon to fill the squares with filling.
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21
Top with the decorative kabocha bits and you're done!
