Pumpkin Syrup Pie
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- Опубліковано 21 лип 2024
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In the video you will see:
0:00 Intro
0:39 Presentation of the recipe
0:52 Necessary products
1:38 Method of preparation
7:49 Final score
8:47 Final
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Recipe for: Pumpkin with ready skins
NECESSARY PRODUCTS:
Pumpkin - 900 g (grated).
Nuts - 200 g (finely chopped).
Sugar - 200 g.
Semolina - 100-150 g.
Cinnamon - 10 g.
Fine crusts - 1 pk. (400 gr.).
Oil
FOR THE SYRUP:
Water - 1 liter.
Sugar - 500 g.
Vanilla - 1 ampoule.
Half a lemon.
METHOD OF PREPARATION:
Start by making the syrup. Put the water with the sugar on the stove and stir to dissolve the sugar. Wait for it to boil and cook for 15 minutes. Turn off the heat and add the vanilla and a few drops of lemon juice. Drop the remaining lemon into the syrup (this is done in order not to sweeten the syrup). Allow the syrup to cool and store in the refrigerator. The syrup must be cold when we pour the hot pumpkin.
Add the cinnamon to the grated pumpkin and mix. Take two finished crusts and place them on the work surface with the wide side facing you. Spray the crusts with a little oil. Spread evenly over the grated pumpkin. Sprinkle evenly with sugar (not too much, about two tablespoons). Sprinkle with the same amount of semolina (the semolina is added to remove the moisture and prevent the pumpkin from becoming soggy). Finally, sprinkle generously with walnuts. Roll the finished crusts carefully and without pressing. Transfer the resulting roll to a pre-greased pan. Form a snail in the center of the pan. Continue with the rest of the crusts, wrapping each subsequent roll around the snail in the center of the pan.
After placing the pumpkin on top, coat it with oil. Bake in a preheated oven at 180 degrees, without a fan, in the lower part of the oven for about 90 minutes.
When you take the pumpkin out of the oven, immediately pour the cold syrup over it. Allow the squash to cool to room temperature and store in the refrigerator. I recommend you consume it the next day. You will be amazed at how delicious it is.
Bon appetit and a cheerful welcome to the upcoming holidays!
Apetisanta😍! Am salvat reteta,sigur o voi face doar ca voi pune mai putin zahar la sirop😊
Благодаря ви милички Българи да живееееее Бг кухняяяя да живеееееи България Амин
Благпдарство Шеф Тодор
Ммммм, сиропиран тиквеник, любим ми е. Благодаря за видеото
Благодаря за рецептата!
Може ли да ми кажете каква е ролята на гриста,защо се слага грис?
Здравейте, слага се за да убира влагата и да не става тестян тиквеник. Поздрави! 🙂
Баницата изглежда Изключително 👌👍😍
апетитна
Шеф бихте ли ми казали каква марка е тавата , защото вчера гледах едни такива които сега са в промоция и мисля утре да отида да ги видя по хубаво и да си взема.И да ви питам намирате ли разлика във вкуса на храната когато е в тази тава.
Тавата е BRIO с незалепващо покритие. Аз съм доволен всички печива се изпичат отдолу равномерно. Поздрави! 🙂
@@chef.todor.dimitrov благодаря за отговора, вашето мнение е ценно за мен
Възхищавам ви се