Roast pumpkin & cheese cups with chocolate-honey topping.
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Roast pumpkin & cheese cups with chocolate-honey topping.

Here's a deliciously different use for pumpkin.This is my own experimentation and I was so confused to name the dish as a pie or a cheese cake....well its a merger of both.

Poorna

Ingredients

6-serving
  1. 1 Cup Flour
  2. 2 Tablespoons cheese shredded
  3. 1 Tablespoon Butter
  4. 1 Egg Yolk
  5. 1 Tablespoon water chilled
  6. 1 Teaspoon Sugar
  7. 1 Cup Cheese cream
  8. 1.5 cm Pumpkin , peeled , seeded , cut into - thick wedg 1 Cups
  9. 1 Tablespoon Honey
  10. 1 Tablespoon Chocolate Melted
  11. 1 Teaspoon Sesame Seed
  12. 1 Tablespoon Butter
  13. 1 Tablespoon Sugar
  14. 1 Teaspoon Vanilla Essence
  15. 1 Egg white

Method

60 mins
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    Preheat oven to 200°C. To make the pastry, mix the flour, cheese and butter until the mixture resembles fine breadcrumbs.

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    Add the egg yolk, sugar and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.

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    Roll out the pastry on a floured surface. Use a round cutter to cut 6 discs from the pastry. Line muffin cups with the discs. Place in the fridge for 30 minutes to rest. Bake for 10 minutes.

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    Brush the sliced pumpkin with oil and Place in a greased roasting pan. Bake for 10 minutes at 180 degree. Mix honey and sesame seeds, coat over pumpkin. Bake for another 15 minutes.

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    Mix together the cream cheese and butter until creamy. Mix in the vanilla, then add sugar. Add the beated egg white an fold well.

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    In the pastry cups, fill the cheese mixture till 3/4th and add roasted pumpkins. Bake for 10 minutes. Mix honey and melted chocolate, spread over and bake for 10 more minutes.

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