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🍰 Pumpkin-Raspberry Squares

356 kcal · 30 min · 4 servings

Pumpkin-Raspberry Squares Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm the milk in a pot until it is slightly warm.
  2. 2. Crumble the yeast and dissolve it with one teaspoon of sugar in the milk.
  3. 3. Let the yeast milk rest covered for about ten minutes.
  4. 4. Separate the egg and use only the egg yolk.
  5. 5. Knead the yeast milk with the remaining sugar, flour, egg yolk, salt, and butter into a smooth dough.
  6. 6. Let the dough rise covered for about one hour.
  7. 7. Peel the pumpkin and remove the seeds.
  8. 8. Cut the pumpkin into cubes.
  9. 9. Place the pumpkin cubes in a pot with apple juice.
  10. 10. Bring the mixture to a boil.
  11. 11. Simmer the pumpkin on low heat for about ten to fifteen minutes until soft.
  12. 12. Add more juice if necessary.
  13. 13. Puree the soft pumpkin.
  14. 14. Let the puree cool down.
  15. 15. Mix the quark, vanilla sugar, seventy grams of raspberry jam, and the cooled puree well in a bowl.
  16. 16. Preheat the oven to two hundred degrees Celsius (fan).
  17. 17. Roll out the dough on a lightly floured surface into a rectangle.
  18. 18. Cut the rectangle once lengthwise and twice crosswise.
  19. 19. You should now have six squares.
  20. 20. Place the pumpkin cream in the center of each square.
  21. 21. Place one teaspoon of jam on top of the pumpkin cream.
  22. 22. Fold the dough over the filling.
  23. 23. Press the edges firmly.
  24. 24. Place the squares on a baking sheet lined with parchment paper.
  25. 25. Let the squares rise for another five minutes.
  26. 26. Brush the squares with cream.
  27. 27. Bake the squares in the preheated oven for about twenty minutes.
  28. 28. Let the squares cool down.
  29. 29. Serve the squares.

Nutrition per serving