pumpkin twist

I found this beautiful recipe and knew I needed to make it fast!

 

 

it is gorgeous...

 

 

but the recipe has issues, just read all the comments!

 

 

despite its key flaw I gave it a try...

 

 

and yes, is does not fully cook, about 25% never puffed up and became crispy... next time I make this I will not do the twist, I will just cut and crimp to expose all the pastry to the heat it needs to fully bake. I tweaked the recipe too, I added more pumpkin, used brown sugar and flavored my icing. despite not fully baking it was delicious and well worth making again ... and again!

 

puff pastry, one sheet per twist

can of pumpkin puree

1/2 cup brown sugar

pumpkin spice to taste

 

egg wash for browning

demerara sugar for finishing

 

spread 1/2 of mixture on puff pastry

roll the long way

cut in half long way leaving an inch connected

this is when you braid and pinch together

( I will try another shape so as not to overlap pastry...)

 

egg wash

sprinkle finishing sugar of your choice

 

bake at 375 for 30-35'

 

let rest 10'

 

mix powder sugar with ginger syrup

 drizzle icing

 

a cozy fall meal

we had a brief moment of rain pass through, enough to make me want to dash out and make something warm and cozy...

I love soup and salad, the prefect anytime meal...

I also love stroganoff, the rich taste of beef and sour cream

imagine my delight when I spied this stroganoff soup

much lighter than the heavy meal but with all the delicious taste, go ahead, lift of the lid and enjoy...

beef stroganoff soup

Ingredients

• 2 tablespoons unsalted butter
• 1 pound beef sirloin , trimmed of fat, thinly sliced into bite-sized strips
• salt and pepper
• 8 ounces sliced crimini mushrooms
• 1 medium sweet onion , diced
• 3 cloves garlic , minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 5 cups low-sodium beef stock (or chicken stock)
• 1 1/2 cups dried egg noodles
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• chopped fresh parsley

Directions

1. In a large pot or dutch oven, melt butter over medium-high heat. Sprinkle the meat with some salt and pepper to taste; add to the pot and cook until browned. Using a slotted spoon, transfer meat to a bowl; keep warm.
2. Add to the pot the mushrooms, onion, and garlic; saute until the vegetables have softened, about 3 minutes.
3. Stir in the tomato paste and Worcestershire sauce.
4. Pour in the beef stock and bring to a boil.
5. Add in the noodles. Reduce heat to a simmer and cook for 5-7 minutes until al dente.
6. In a bowl or large measuring cup, combine the sour cream and flour. Whisk in 1 cup of the hot soup; pour mixture back into the pot. Cook and stir for 1-2 minutes to thicken.
7. Add cooked meat back to the pot and heat through. Taste, and adjust seasoning with a little more salt and pepper, if necessary.
8. Serve in individual bowls with some fresh chopped parsley.

perfect with crunchy sour dough for dunking and a crisp green salad

pumpkin love

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

fall sights~