【かぼちゃレシピ#1】かぼちゃのツイストパイ | パイ生地の作り方 | Kabocha squash recipe | Pumpkin twist | Puff pastry recipe

【かぼちゃレシピ#1】かぼちゃのツイストパイ | パイ生地の作り方 | Kabocha squash recipe | Pumpkin twist | Puff pastry recipe

Take kabocha seeds out cut kabocha into small pieces put kabocha pieces into a microwavable bowl cover with plastic wrap and microwave for 5-6 minutes until it’s tender take plastic wrap off carefully you can also cut the skin off with a knife before microwave personally I like to microwave first because it is easier to peal the skin off mash the kabocha squash, you can use a fork, a masher, or a food processer get two of coffee filters make sure to remove excess water from the kabocha squash it would be easier if you do this the night before. if you have too much of this, you can freeze it for next time I’m going to make puff pastry now mix it cut butter into small cubes mix it use your hand to knead dough until fully combined lightly flour on a clean surface knead dough until butter is combined and smooth (about 10 minutes) wrap in plastic make it flat let it sit in the fridge for 30 minutes (for butter to cool) I’m going to study while I’m waiting sprinkle flour roll into a rectangle about 12 x 6 inches fold the dough in 1/3 and fold the rest in 1/3 rotate 90 degree do the same thing 3 times wrap in plastic and refrigerate for 1-2 hours add sugar at your own discretion puff pastry is done but since I’m making kabocha twist, I’m going to divide the pastry into 6 pieces you can also make with ham & cheese, apple, banana chocolate chip, etc. roll into a rectangle about 8 x 4 inches spread kabocha puree on the pastry roll the pastry over the kabocha puree leave 1 inch at the top and slice the center twist the 2 pieces together, kabocha filling sides are facing up form the pastry into a circle

【Ingredients】
・Kabocha squash
・Sugar

| For puff pastry |
・Flour – 2 cups
・Salt – 1/4 tsp
・Cold water – 1/2 cup
・Cold unsalted butter – 1&1/2 cups

| For egg wash |
・Egg – 1
・Water – 1tbs