Pumpkin Lasagna
in Seed Cream Oil
Prep:
20 Minutes
Cook Time:
8-12 Minutes
Serves: 4
Ingredients:
,
- 1 pkg. Wewalka Puff Pastry Dough
- 1 medium egg yolk
- 1 Tbsp. milk
- 1 cup Mascarpone
- 3/4 cup cream
- 2 Tbsp. freshly squeezed orange juice
- 3-4 Tbsp. sugar
- 2 Tbsp. pumpkin seed oil
- Pumpkin seed praline
- Raspberry purée
- Confectioners' sugar
Pumpkin Seed Praline:
- 1/3 cup pumpkin seeds
- 1/4 cup sugar
- 6 Tbsp. cold water
Raspberry Purée:
- 1 1/4 cup fresh or frozen raspberries
- 2 Tbsp. confectioners' sugar
View All Baking TipsDirections
1. Preheat oven to 400°F. Unroll the refrigerated Puff Pastry Dough onto a baking sheet. Cut the dough into 8 equal-sized rectangles. Mix together the egg and milk and brush onto pastry.
2. In a mixing bowl, beat together Mascarpone and cream. Fold in orange juice, sugar, pumpkin seed oil, and pumpkin seed praline.
3. Bake on the center rack of the preheated oven for 6-8 minutes until golden-brown. Remove from the oven and let cool. Cut open the puff pastry rectangles and remove the soft dough from the interiors.
4. Layer the lasagna: Spread an even layer of about 1 1/2 Tbsp. pumpkin seed cream onto the dough base, drizzle with 1 tsp. raspberry purée, and place the dough top with the crisp side down. Repeat the procedure, replacing the last dough top with the crisp side up to form a lid.
5. Repeat the above procedure to build three additional lasagna pieces. Sprinkle with confectioners' sugar and serve immediately.
6. To make pumpkin seed praline: In an ungreased pan, toast 1/3 cup pumpkin seeds until light-brown. Remove from heat and let cool. In a pan, caramelize 1/4 cup sugar in 6 Tbsp. cold water over low heat until light-brown. Stir in toasted pumpkin seeds and transfer to a cutting board coated with vegetable oil. Let the praline cool and chop medium-finely.
7. To make raspberry purée: Purée 1 1/4 cup fresh or frozen raspberries and 2 Tbsp. confectioners' sugar. Put the raspberry purée through a fine strainer.
