Zepter Blog
In our next fall-inspired recipe we’ll show to make delicious Pumpkin Spice Latte’s using the Ze-presso Trend, so stay tuned!
INGREDIENTS (yields 20)
Dough
- 200 g almond flour
- 300 g all-purpose flour
- 100 g coconut sugar
- 250 g butter
- 2 eggs
- 250 g pumpkin puree
- 120 g cream cheese
- 2 tbsp. honey
- Approx. 5 tbsp. flour
- 1 egg
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ground clove
- ¼ tsp. ground ginger
PREPARATION
For the filling
- In a bowl mix the pumpkin puree, cream cheese, honey and egg
- Once combined, add the flour and spices and mix (Add the flour gradually as needed, the mixture shouldn’t be too thick – see picture)
- Add both types of flour, as well as the salt and coconut sugar, and mix
- Add butter in small cubes and mix by hand until the mixture is evenly grainy
- Add eggs, as needed, and mix to make the dough
- Separate the dough into 3 or 4 parts and roll out to a thickness of 1-2 cm
- Wrap in foil and leave in fridge for 30 minutes
- After the dough has chilled, roll out and cut out pumpkin shapes
- Add in about a tbsp. of the filling, then place another a dough pumpkin over. Press together edges with a fork to seal
- Bake at 200°C for 15-20 minutes, or until edges are golden brown
