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Dessert pie combined with pumpkin and quince

Dessert pie combined with pumpkin and quince

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First, let the puff pastry thaw at room temperature.

We clean the pumpkin and chop it in a chopper or robot, but not very small.

We clean the quinces and, like the pumpkin, we chop them, then we sprinkle them with lemon juice so that they don't oxidize too badly.

I put the lemon juice in a spray bottle before I start working, then immediately sprinkle them.

Mix, in a double-walled bowl, the pumpkin and quinces and sprinkle 3-4 tablespoons of sugar.

Add sugar to taste, we prefer less sweet desserts.

Put the bowl with the ingredients, mixed well, over medium heat and mix intensely until the pumpkin and quince pieces penetrate and a little syrup is formed.

Add the cinnamon towards the end and leave the filling mixture to temper for 10-15 minutes.

It must not be permanently cooled, but it must not be hot before using it.

Do not forget to preheat the oven for 12-15 minutes at 180 degrees.

Spread the puff pastry on the foil with which it is covered and cut about 1/3 of it.

We spread the 2/3 part of the dough at the base of the baking tray, greased with oil and lined with flour.

Spread the pumpkin composition with quince over the sheet of dough.

We cut the dough sheet off with a special cutter, which forms a beautiful grid.

We draw, practically, with the cutter, lines over the sheet of dough, then we pull the edges of the dough and that beautiful grid results.

Transfer the grill over the filling and be careful to insert the edges under the filling, so that it does not retract during baking.

Put the tray in the oven for 25-30 minutes, until the grill on top of the pumpkin and quince pie is well browned.

Then let the pie combined with pumpkin and quince cool down, powder it with sugar and slice it.

We serve it with gusto with our loved ones, simple, or with a tea, a coffee or a cup of milk.

May it be useful to you!

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