Pumpkin millefeuille recipe with burrata di of 04-11-2018
Have you ever tried the pumpkin millefeuille with burrata cheese? A colorful and delicious appetizer that mimics the classic sweet thousand leaves in shape. You can also bring this recipe to the table by cooking the pumpkin in the oven for just 15 minutes and then seasoning it in alternating layers with burrata, thyme and hazelnuts, for a truly fabulous final result! The ingredients that make up the dish are among my favorites and are perfect to use during this period. If the recipe of this pumpkin millefeuille intrigues you, try to make it and tell me if you liked it;) Basins and the next recipe!
How to make pumpkin millefeuille with burrata
Cut the pumpkin into thin slices, removing the peel and seeds.
Arrange them in a dripping pan lined with parchment paper and oil them lightly.
Cook at 200 ° C for 15 minutes and let it cool.
Cut the burrata into slices, prepare the thyme and coarsely cut the hazelnuts with a knife.
Compose the millefeuille by placing the first slice of pumpkin on a serving dish.
Salt lightly and cover with the burrata, tearing it up a little with your fingertips.
Add a little oil, thyme and hazelnuts.
Cover with the second slice of pumpkin and repeat the steps until you run out of ingredients.
Your pumpkin millefeuille with burrata is ready to be served.