Pumpkin heads with cream filling


140 g butter;

175 g flour + some for rolling;

100g + 1 teaspoon icing sugar;

1 orange;

100g mascarpone;

25g dark chocolate.



Stir in the softened butter with a spatula. Add the flour, 50 g icing sugar and finely grated orange zest and knead into a smooth dough. Form it into a ball, wrap it in cling film and leave in the fridge for an hour.

Dust a work surface with flour and roll out the dough to about 3 mm thick. Cut an even number of rounds out of the dough and place them on the baking tray.

Make pumpkin stems from the remaining dough and glue them to half of the dough pieces. Cut out the eyes, noses and mouths on the same biscuits. Use a knife to make deep strips, as on the surface of the pumpkin. If they are not deep enough, they may disappear during baking.

Place in a preheated oven at 160 °C for 15 minutes until the pastry is golden. Then cool completely. If they do not, the filling may drip.

Combine the mascarpone, ½ teaspoon of icing sugar and melted chocolate. Separately mix 50g icing sugar and 1-2 tablespoons orange juice until smooth.

Spread the creamy chocolate filling over half the biscuits and cover with the pumpkin-shaped billets. Cover with the orange glaze and serve. It is best to eat the biscuits at once so that they do not soften.


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