Ingredients
For the dough:
¾ cup of wheat flour
1 tablespoon of olive oil
3 tablespoons of honey
1 teaspoon of cinnamon
1 teaspoon of water
For the filling:
250 g (9.8 oz) of pumpkin
100 g (3.9 oz) of cream cheese
50 g (1.9 oz) of agave syrup
½ teaspoon of cinnamon
½ teaspoon of nutmeg
Así puedes prepararlo
- Mix wet ingredients and set aside.
- Combine dry ingredients and then slowly add in wet ingredients to form a dough; knead and place in refrigerator to cool for 30 minutes.
For the filling:
- Microwave the pumpkin in the Steam Case for 7 minutes.
- Mash up the pumpkin and allow to cool. Then, add the agave syrup and cream cheese, and combine well.
- Spoon out filling mix and roll into 4 balls. Freeze for easier handling.
For assembly:
1. Divide the refrigerated dough into 4 pieces and use the rolling pin to roll each piece into a flat round.
2. Place the 4 frozen pumpkin balls on the rolled-out dough rounds and wrap the dough around them, forming a filled ball. Place each one in the hollows of the Origami mould.
3. Bake in oven for 30 minutes at 180ºC. Stand to cool and then unmould!
Mini pumpkin pies
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