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Five delicious pumpkin recipes from Panifico Bolea. (Photo by Anne-Marie Caruso)
Posted: Thursday October 18, 2012, 3:36 PM
By Lisa Badach - (201) Magazine

Whether you are looking for a traditional pumpkin loaf or the unexpected, such as a pumpkin crème brûlée, you'll find something to love at Panificio Bolea.

Co-owner & executive baker Robert Bolea and wife Elina Broniszewski

At Panificio Bolea, everything is made from scratch. Artisan bread is baked daily along with beautiful, eye-catching pastries, cookies, croissants and danish. Located in the quaint town of Ho-Ho-Kus, this gourmet bakery and café was opened by Robert Bolea, along with his wife, Elina.  

October is the best time of year to enjoy the festive flavor of pumpkins. With the fall season in full swing, Panificio features desserts and pastries that infuse the  flavor of pumpkin. Pumpkin loaf, cheesecake and crème brûlée are just a few of their autumn delicacies.

Enjoy these tasty pumpkin recipes courtesy of Robert and Elina!

Pumpkin Cheesecake
1 lb 3 oz     cream cheese
1/2        pound white chocolate
3            eggs
1            tbsp maple syrup
1            tsp cinnamon
1/2        tsp nutmeg
1            cup pumpkin puree (canned is fine)
    graham cracker crust

To make the crust: Spray your cake pan with non-stick spray. Mix, by hand or wooden spoon, 1/2 lb graham cracker crumbs with 1/4 lb melted butter. Press into cake pan or spring form mold.

Melt the white chocolate in a double boiler. Put the cream cheese in the bowl of your mixer and beat with the paddle attachment until soft and creamy. Add the melted chocolate and maple syrup, mix well. Add pumpkin puree, nutmeg, cinnamon powder, mix well. Add eggs and mix well. Be sure not to over mix. Mix just enough so that the ingredients incorporate. Pour into pan and bake in a preheated 300-degree oven for about 25-35 minutes, until the middle is set.

Pumpkin Loaf Quick Bread
5 1/2    oz raisins
4 1/2    oz water
7     oz pumpkin puree
9     oz sugar
5     oz flour
2     eggs
3     oz canola oil
1     tsp baking soda
        cinnamon, cloves, nutmeg to taste

Soak the raisins in the water overnight. Mix all the dry ingredients with the paddle attachment of your mixer. Add the pumpkin puree and mix until incorporated. Add the eggs and mix well again. Finally add the oil slowly while mixing. Spray a small loaf pan with non-stick cooking spray. Fill mold 3/4 of the way to the top. Bake in a preheated 350-degree oven for about 35 min.

Pumpkin Crème Brûlée
1/2    cup pumpkin puree
1/2    cup sour cream
1/2    cup brown sugar
1    cup heavy cream
1/2    tsp cinnamon
    dash of salt
    dash of nutmeg
12    eggs

Mix all ingredients except the eggs. When everything is well mixed, add the eggs one at a time while mixing. Strain the mixture. Pour into your crème brûlée molds, a little more than 3/4 full. Filling will rise  during baking, so be careful not to overfill. Bake in a water bath at 250 degrees for 50-55 minutes.

Pumpkin Low-Fat Biscotti
1/2    pound sugar
3/4    pound all-purpose flour
1        tsp baking powder
1        tsp baking soda
1/4    oz cinnamon
1/4    pound pumpkin puree
2    oz raisins
2 1/2    oz walnuts
2     eggs
2     tsp vanilla extract

Mix well all the dry ingredients. Add pumpkin puree and mix until completely incorporated. Add the eggs and the vanilla, then mix well. Finally, add raisins and chopped walnuts. Shape into logs and place on sheet pans or cookie trays (not too close as cookie will spread slightly during baking). Brush tops with egg wash then bake at 350 degrees for about 30 min. Let cool, cut into slices of desired thickness (these biscotti are best sliced about 1/4-inch thick); a sharp knife works well here rather than a serrated knife. Place on a sheet pan with cut sides up and bake at 350 degrees until dry.

Pumpkin Tart
5        eggs
3/4    pound sugar
1/2    pound brown sugar
1/2    tsp cinnamon                
1/4    tsp nutmeg
1/4    tsp cloves
1/2    qt milk
1/2    cup heavy cream
1 1/2    cup evaporated milk
3/4    oz corn starch
2     oz all-purpose flour
2 1/2    pound pumpkin puree

Mix all the dry ingredients. Add the pumpkin puree and all the liquid ingredients (except the eggs) and mix well. Add the eggs and mix well. Bake at 350 degrees for about 10  minutes for a small tart of 4 inches or 18-20 min for a tart of 8 inches.

To make the tart dough:
1/2    pound butter
5        oz powdered sugar
2     oz almond flour - If you can't find almond flour, you can grind whole almonds in a food processor. Just add a little of the sugar in the processor to prevent the almonds from caking.
1     pound all-purpose flour
2     eggs

Cream the butter and powdered sugar. Add the almond flour and 1/2 pound of the all-purpose flour. Mix to incorporate. Add the eggs one at a time. Finally, add the remaining  1/2 pound and mix to incorporate. Turn the dough out onto a lightly floured work surface, wrap in plastic and refrigerate for at least 3 to 4 hours. When ready to use, roll out to desired thickness. Diameter of the dough should be about  2 inches greater than the diameter of your tart mold to allow you to line the sides.

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