John Myers
Pumpkin – Crispy Sticks
The perfect pumpkin – crispy sticks recipe with a picture and simple step-by-step instructions.
- 100 g Tarte flambée dough see my cookbook
- 100 g Hokkaido pumpkin
- Salt, garlic granules, black pepper, thyme
- Preheat the oven to 220 °.
- Another use of leftovers: Slice the pumpkin into very thin wedges. Use the rolling pin to roll out the tarte flambée dough as thinly as possible and cover half of it with the pumpkin wedges. Sprinkle salt, pepper, garlic and thyme over the pumpkin. Fold the dough up and roll it up. Sprinkle a little coarse salt on top. Carefully cut into very thin strips.
- Place the strips on a baking sheet lined with baking paper and bake in the oven at 220 ° for about 8-10 minutes. Finished.
- Tip 4: Pumpkin wedges can be dried very easily. If you plan this recipe, you can make the columns the day before and lay them out on a sheet. They then dry out slightly and you could also shape the dough into curls during this processing (twist strips of dough)
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