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Author Notes: If you have left over pumpkin puree, make a mille-feuille!This one is sweet but it could be savory as well if you replace the sugar and add some spices
The fillings needs to stay in the fridge overnight —MarieGlobetrotter
- 250g pumpkin puree
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- 2 eggs
- 2 sheets of gelatin
- 120 milliliters cream, 15% (rather liquid)
- 4 large sheets of filo dough
- 5-6 walnuts, crushed
- 2 tablespoons fine sugar
- Soak the gelatin in cold water for 5-10 minutes to softened it slightly (not dissolve) Separate egg yolks from egg whites
- Put the pumpkin puree, cinnamon and the honey in a saucepan. Add the egg yolk and cook on low heat for 2 minutes. Add the cream. Lift the gelatin sheets from the water, drain slightly to remove excess water then add the gelatin to the pumpkin puree. Let cool.
- Mix the egg white until stiff, adding the sugar at the end. Add the egg whites to the puree and refrigerate for the night.
- The next day, divide the filo sheets in two (2 + 2) , brush with melted butter and sprinkle with sugar and crushed walnuts. Cut into 18 squares.
- Put the filo sheets on a baking tray and bake for five minutes on 375F.
- Before serving, put one square of filo on a plate. Gently put one tablespoon of pumpkin mousse on top, then place another square on top of the filling, add another layer of pumpkin mousse and finish with a filo square. Repeat this operation for the 5 remaining mille-feuille..