Christmas Pumpkin Bredele Recipe by Rita S. "au cochon heureux"
Cooking Instructions 20 + 10 minutes 1 Jam: - Wash the pumpkins well, cut them into cubes, and remove the seeds and stringy parts. Place the cubes in a large bowl. Add the sugar and the juice of half a lemon. Grate the orange zest and add it to the mixture. Squeeze the orange juice and add that as well. Mix everything together and let it sit for one hour. - Transfer the mixture to a large pot. Bring to a boil, then reduce to medium heat and cook for 20 minutes, stirring often. Then blend the mixture. If it's thick, pour into jars. 2 If not, continue cooking for another 10 minutes. 3 Making the bredele: - In a mixing bowl, beat the butter and sugar until creamy. Add the egg and mix again. Grate the lemon zest and mix it with the flour. Then add the flour mixture and mix until you have a smooth dough. Wrap the dough in plastic wrap and chill for at least 30 minutes. 4 Roll out the dough thinly (about 1/8 inch or 3mm). Preheat the oven to 350°F (180°C). - Use a cookie cutter to cut out an equal number of solid shapes and shapes with a hole in the center. Place them on a baking sheet lined with parchment paper and bake for about 10 minutes. - Remove the bredele from the oven and let them cool on a wire rack before filling them with jam. Dust the cookies with holes with powdered sugar and sandwich them with the solid cookies. These bredele will keep for several weeks in a metal tin. 1 Jam: - Wash the pumpkins well, cut them into cubes, and remove the seeds and stringy parts. Place the cubes in a large bowl. Add the sugar and the juice of half a lemon. Grate the orange zest and add it to the mixture. Squeeze the orange juice and add that as well. Mix everything together and let it sit for one hour. - Transfer the mixture to a large pot. Bring to a boil, then reduce to medium heat and cook for 20 minutes, stirring often. Then blend the mixture. If it's thick, pour into jars. 1 Jam: - Wash the pumpkins well, cut them into cubes, and remove the seeds and stringy parts. Place the cubes in a large bowl. Add the sugar and the juice of half a lemon. Grate the orange zest and add it to the mixture. Squeeze the orange juice and add that as well. Mix everything together and let it sit for one hour. - Transfer the mixture to a large pot. Bring to a boil, then reduce to medium heat and cook for 20 minutes, stirring often. Then blend the mixture. If it's thick, pour into jars. 2 If not, continue cooking for another 10 minutes. 2 If not, continue cooking for another 10 minutes. 3 Making the bredele: - In a mixing bowl, beat the butter and sugar until creamy. Add the egg and mix again. Grate the lemon zest and mix it with the flour. Then add the flour mixture and mix until you have a smooth dough. Wrap the dough in plastic wrap and chill for at least 30 minutes. 3 Making the bredele: - In a mixing bowl, beat the butter and sugar until creamy. Add the egg and mix again. Grate the lemon zest and mix it with the flour. Then add the flour mixture and mix until you have a smooth dough. Wrap the dough in plastic wrap and chill for at least 30 minutes. 4 Roll out the dough thinly (about 1/8 inch or 3mm). Preheat the oven to 350°F (180°C). - Use a cookie cutter to cut out an equal number of solid shapes and shapes with a hole in the center. Place them on a baking sheet lined with parchment paper and bake for about 10 minutes. - Remove the bredele from the oven and let them cool on a wire rack before filling them with jam. Dust the cookies with holes with powdered sugar and sandwich them with the solid cookies. These bredele will keep for several weeks in a metal tin. 4 Roll out the dough thinly (about 1/8 inch or 3mm). Preheat the oven to 350°F (180°C). - Use a cookie cutter to cut out an equal number of solid shapes and shapes with a hole in the center. Place them on a baking sheet lined with parchment paper and bake for about 10 minutes. - Remove the bredele from the oven and let them cool on a wire rack before filling them with jam. Dust the cookies with holes with powdered sugar and sandwich them with the solid cookies. These bredele will keep for several weeks in a metal tin. 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