From Irina Katsnelson
This is an adaptation from my grandmother’s recipe which calls for pumpkin as the filling. I replaced the pumpkin with butternut squash since I found butternut squash a little bit easier to deal with – it’s not as hard as pumpkin when it comes to dicing.
I use frozen puff pastry squares, so the night before I move them into the refrigerator to defrost. These are very easy to make, not very time consuming, and a real treat for my daughter, Stephanie, who would eat them for breakfast, lunch and dinner if allowed!
This is an adaptation from my grandmother’s recipe which calls for pumpkin as the filling. I replaced the pumpkin with butternut squash since I found butternut squash a little bit easier to deal with – it’s not as hard as pumpkin when it comes to dicing.
I use frozen puff pastry squares, so the night before I move them into the refrigerator to defrost. These are very easy to make, not very time consuming, and a real treat for my daughter, Stephanie, who would eat them for breakfast, lunch and dinner if allowed!
Enjoy!
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