Fresh puff pumpkin pies

1 serving


Prepared pumpkin is milled, sugar, water are added, stewed till readiness, butter is added at the end of stewing. Not very cool dough is kneaded. If it turns out to be cool, add some water. Dough is cut into several pieces with size of apple or egg, each piece is rolled out with rolling pin. Each piece is stretched carefully in all directions on the board or table so that the dough becomes as thin as paper. Let the dough lie down for a few minutes. Several pieces of stretched dough (usually 3-

5) are placed one on top of another, lubricating each with oil, and filling is placed in the middle of the formed layer cake (pumpkin, brynza, cottage cheese, onion, egg, cherries or cherries, meat), level it, wrap the patty, freely covering the edges of the bark above the filling without pinching, place the patty on a baking sheet top down and, greased with oil mixed with egg, bake in an oven over moderate heat for 15 - 20 minutes. The finished cake is generously lubricated with butter.