-
1
Bring the frozen puff pastry sheet to room temperature.
-
2
Defrost them on a floured work surface.
-
3
Remove the seeds and fibres from the pumpkin, cut into suitable sizes, and put them in a heatproof container.
-
4
Add a small amount of water and cover loosely with plastic wrap.
-
5
Microwave for about 5 minutes at 500W.
-
6
When the pumpkin has softened, mash with a fork.
-
7
Mix in the sugar.
-
8
When the pumpkin has cooled, add the butter.
-
9
Melt the butter with the residual heat of pumpkin and keep mixing.
-
10
Add the egg yolk and lemon juice and stir together.
-
11
Cut the pastry sheet like in the photo.
-
12
(Cut into 4 and cut it diagonally)
-
13
Brush a beaten egg on the surface.
-
14
Place the filling on the 8 sheets like in the photo.
-
15
Break up the chocolate bar into small pieces and push some into the filling.
-
16
Preheat the oven to 200C.
-
17
Fold over the other half (brush with a beaten egg side down) and crimp the edges tightly with a fork.
-
18
Repeat Steps 10-11, line the baking sheet with parchment paper, then arrange the pastries on top.
-
19
Brush the beaten egg on the surface again.
-
20
Bake for about 15 minutes at 200C, then turn the temperature down to 180C and bake for and additional 10 minutes.
-
21
It's done!
-
22
How about making some panna cotta with the leftover egg white?
