The recipes

Pumpkin and PDO Taleggio cheese biscuits


The recipe


Type 00 flour: 300 g
Egg: 1
PDO Taleggio: 200 g
Pumpkin: puréed 100 g
Yeast: 4 g
Butter: 50 g
Sugar: 100 g
Cinnamon: ground 1 teaspoon
Salt: 1 pinch

Sift 300 grams of “00” flour into a bowl together with 4 grams of yeast, 1 teaspoon of cinnamon and 1 pinch of salt.
In another bowl work 50 grams of soft butter and 100 grams of sugar with a fork until you have a consistent mixture.
Add the egg and pumpkin purée and continue to stir using a fork.
While continuing to stir, add a little of the sifted flour with the yeast and cinnamon at a time.
When the dough has softened wrap it in some transparent cling film and leave it to rest in the fridge for an hour.
Cut the PDO Taleggio into pieces and blend in a mixer until you obtain a uniform cream.
Transfer the cream into a bowl, cover with some transparent cling film and leave to cool in the fridge for half an hour.
In the meantime heat the oven to 180°C and line a baking tin with some baking paper.
Create little balls from the biscuit dough using your hands and then flatten out with your fingers.
Place on the oven tray and then arrange a spoonful of Taleggio cream in the middle of each one.
Create some more balls from the dough and flatten them on top of the cream cheese.

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