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Harry Potter Pumpkin Pasties

I remember when I first laid eyes on Harry Potter and the Sorcerer's Stone. It was in the children's section of the Boca Raton Library, and I was making my regular visit to pick up some picture books for my daughter, who was 5 years old at the time. The book was prominently placed on a bookstand near the librarian's desk, and what caught my eye was the colorful cover. Who said, "Don't judge a book by its cover?" I did and was glad for it! I picked it up and read the synopsis about wizards and dragons, and a boy who discovers this magical world, I was already hooked. And then I read it. Like all great stories, the words on the page transport you and make you feel as if you are walking down Diagon Alley, amazed, just like Harry was when he realizes that a magical world exists within our own mundane muggle world. Maybe it was because I had just created a family of my own, but the sections when Harry longs to see and to talk to his mother and father, touched my heart. Soon after that, the buzz of this Book, took a swirling curve upwards and like magic, it became a bestseller around the world.

What's fascinating to me is the huge fan appreciation and devotion to this wonderful series today, and my daughter who first heard the story about Harry Potter 13 years ago, is most definitely a devoted fan. In anticipation of the final movie coming out on July 15, she and her friends had a Harry Potter Party to celebrate. She personally made goodie bags full of treats from Honeydukes and handmade wands from Ollivander's (made with chopsticks and a hot glue gun!). I helped her scour the web trying to find a frog mold to make chocolate frogs; it's not a very popular mold shape in Japan, but we finally found an old one at a nearby antique shop. There are so many creative recipes out there to make your own Harry Potter delectables, but this one that my daughter made herself was tasty. She couldn't find pumpkin puree in a can so we made do with kabocha puree to make Pumpkin Pasties.

Enjoy the final movie!

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Posted By: Jan Opdahl
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Pumpkin Pasties

Adapted from allrecipes.com

Makes about 20 cookies

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree or mashed kabocha
  • 1 egg
  • 1 teaspoon vanilla extract
  • For Glaze:
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Cooking Process:
  1. Preheat oven to 350 degrees F (180 degrees C).
  2. If making kabocha mash, cut the rind off about 1/4 kabocha and remove the seeds. Cut the kabocha into small chunks and boil in just enough water to cook the kabocha until very soft. Remove the kabocha with a strainer to another bowl and mash until smooth. If the puree seems dry, add some of the boiling liquid to achieve a smooth, thick puree.
  3. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  4. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin or kabocha, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  5. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
How to Serve:

To Make Glaze: Combine confectioners' sugar, milk, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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