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SideChef
Recipes
Breakfast
Pumpkin Florentines
Recipe

11 INGREDIENTS • 12 STEPS • 3HRS 30MINS

Pumpkin Florentines

4.8
5 ratings
I developed this recipe at the beginning of autumn, inspired by the changing weather, leaves and arrival of the big carving pumpkins.
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Chef Todd Losacco
I look at food as art. Cooking simply transforms basic ingredients into something eye catching. Food is edible art, its ability to touch several senses makes it much more than just art!
I developed this recipe at the beginning of autumn, inspired by the changing weather, leaves and arrival of the big carving pumpkins.
3HRS 30MINS
Total Time
$1.29
Cost Per Serving
Ingredients
Servings
10
US / Metric
Granulated Sugar
1 2/3 cups
Granulated Sugar
Butter
1 1/3 cups
Butter, softened
Vanilla Essence
1 tsp
Vanilla Essence
Egg
1/3 cup
Egg
Cake Flour
3 2/3 cups
Cake Flour
Honey
2 Tbsp
Honey
Light Corn Syrup
2 Tbsp
Light Corn Syrup
or Glucose Corn Syrup
Heavy Cream
3/4 cup
Heavy Cream
Dried Cranberries
3/4 cup
Dried Cranberries
Pepitas
1 1/3 cups
Pepitas
Orange
1
Orange
Nutrition Per Serving
VIEW ALL
Calories
785
Fat
42.8 g
Protein
13.6 g
Carbs
89.9 g
Add to plan
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Pumpkin Florentines
Save
author_avatar
Chef Todd Losacco
I look at food as art. Cooking simply transforms basic ingredients into something eye catching. Food is edible art, its ability to touch several senses makes it much more than just art!

Author's Notes

Makes 24 pieces.
Cooking InstructionsHide images
step 1
To make 1-2-3 cookie dough, first, cream together the Granulated Sugar (3/4 cup) and Butter (1 1/3 cups) lightly fluffy.
step 1 To make 1-2-3 cookie dough, first, cream together the Granulated Sugar (3/4 cup) and Butter (1 1/3 cups) lightly fluffy.
step 2
Second, add the Vanilla Essence (1 tsp) and Egg (1/3 cup), and mix thoroughly. Finally add the Cake Flour (3 1/3 cups) and just mix until combined.
step 2 Second, add the Vanilla Essence (1 tsp) and Egg (1/3 cup), and mix thoroughly. Finally add the Cake Flour (3 1/3 cups) and just mix until combined.
step 3
Place the dough on a counter top dusted with flour and knead a few times.
step 4
Place dough on a piece of plastic wrap and form into a flat square. Cover with another film of plastic and refrigerate for at least 1½ hours.
step 4 Place dough on a piece of plastic wrap and form into a flat square. Cover with another film of plastic and refrigerate for at least 1½ hours.
step 5
Preheat your oven to 180 degrees C (350 degrees F). Remove dough from the plastic and place it on a counter liberally dusted with flour. Roll out to 5mm thick then carefully place on a cookie sheet. Dock the top of the dough with a fork.
step 5 Preheat your oven to 180 degrees C (350 degrees F). Remove dough from the plastic and place it on a counter liberally dusted with flour. Roll out to 5mm thick then carefully place on a cookie sheet. Dock the top of the dough with a fork.
step 6
Place in the preheated oven and bake for 15 to 18 minutes until golden brown.
step 6 Place in the preheated oven and bake for 15 to 18 minutes until golden brown.
step 7
While the cookie dough is baking, mix together the Pepitas (1 1/3 cups), Dried Cranberries (3/4 cup), zest of the Orange (1) and Cake Flour (1/3 cup) in a small bowl and set aside.
step 7 While the cookie dough is baking, mix together the Pepitas (1 1/3 cups), Dried Cranberries (3/4 cup), zest of the Orange (1) and Cake Flour (1/3 cup) in a small bowl and set aside.
step 8
Place the Granulated Sugar (3/4 cup), Honey (2 Tbsp), Light Corn Syrup (2 Tbsp) and Heavy Cream (3/4 cup) in a small sauce pot set over high heat.
step 8 Place the Granulated Sugar (3/4 cup), Honey (2 Tbsp), Light Corn Syrup (2 Tbsp) and Heavy Cream (3/4 cup) in a small sauce pot set over high heat.
step 9
While stirring constantly, bring the mixture to a boil and cook until the mixture reaches 116 degrees C (240 degrees F). This may take up to 20 minutes, but is necessary to achieve a caramel.
step 9 While stirring constantly, bring the mixture to a boil and cook until the mixture reaches 116 degrees C (240 degrees F). This may take up to 20 minutes, but is necessary to achieve a caramel.
step 10
Remove from the heat and immediately fold in the dry ingredients.
step 10 Remove from the heat and immediately fold in the dry ingredients.
step 11
Working quickly before the caramel cools, spread the topping over the cookie dough into an even layer. Place in the oven, then lower the oven temperature to 170 degrees C (340 degrees F) and bake for 15 minutes.
step 11 Working quickly before the caramel cools, spread the topping over the cookie dough into an even layer. Place in the oven, then lower the oven temperature to 170 degrees C (340 degrees F) and bake for 15 minutes.
step 12
Remove from the oven and cool for 10 to 15 minutes. Gently remove the Florentine from the cookie sheet onto a cutting board and cut into desired shapes of approximately 5 x 7cm.
step 12 Remove from the oven and cool for 10 to 15 minutes. Gently remove the Florentine from the cookie sheet onto a cutting board and cut into desired shapes of approximately 5 x 7cm.
Tags
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Breakfast
Brunch
Snack
Shellfish-Free
Fall
Vegetarian
Italian
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