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Baked Yufka with Pumpkin

Stoyanka  RusenovaStoyanka Rusenova
Author
37237k65
Nadia Galinova
Translated by
Nadia Galinova
Baked Yufka with Pumpkin
Image: Stoyanka Rusenova
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13/01/2023
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Preparation
15 min.
Cooking
45 min.
Тotal
60 min.
Servings
4
"A simple and very tasty dessert with pumpkin and pasta Enjoy the rich buttery taste!"

Ingredients

  • yufka pasta - 7 oz (200 g)
  • pumpkin - 3 cups (coarsely grated)
  • water - 1 cup boiling
  • eggs - 3 pcs.
  • butter - about 2.1 oz (60 g)
  • milk - 2 cups
  • brown sugar - 1 cup
  • vanilla powder - 1 pc. (0.2 g) or essence
  • cinnamon - optional
  • powdered sugar - optional
measures

How to make

Pour the package of yufka into a large and deep pot, by adding the grated pumpkin, 2-3 spoons of sugar and pour all this with a glass of boiling water.

Mix well and leave it for a while.

Grab a baking pan, in which you will prepare the pastry, put the butter in it and put it in the preheated oven.

Leave it to melt completely and evenly on the baking pan.

Once it is ready, pour the mixture with the pumpkin and pasta and distribute it evenly.

Place it back into the oven for about 10 minutes, so that some of the liquid can evaporate, because the pumpkin itself releases juice.

In another bowl beat the eggs with the remaining sugar and add the vanilla and milk.

Take the baking pan out of the oven and pour the milk-egg mixture evenly over it.

Hold the baking pan on both sides, by shaking it slightly to mix everything and put it in the oven to bake, until it's fully baked.

The baked yufka with pumpkin is ready.

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