Pumpkin Streuseltaler
Servings
12SERVINGS
Servings
12SERVINGS
Ingredients
Pumpkin Dough
Pumpkin Filling
Streusel Topping
Glaze
Instructions
Dough
  1. In a small bowl, add yeast, lukewarm water & 1 tsp sugar. Allow to sit about 10 minutes until frothy.
  2. In a large bowl, combine yeast mixture, butter, salt, cinnamon, eggs & pumpkin puree. Mix well. Add flour, one cup at a time, until well combined. Knead dough for about 8-10 minutes or until smooth & soft. Place dough in a greased bowl, cover with a tea towel & allow to rise for about 1 hour or until double in size.
Filling
  1. In a small dish, combine the filling ingredients, set aside.
Streusel Topping
  1. In a small bowl, combine flour, sugar, vanilla, cinnamon & salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
Assembly & Baking
  1. Line a baking sheet with parchment paper. Place dough on a lightly floured work surface & divide into 12 pieces. Form each piece into a ball & allow it to rest for about 5 minutes.
  2. Space out the balls on parchment lined baking sheet. With fingertips or the back of a Tbsp., press out center of each ball to about 4-inch diameter. Add about a Tbsp of pumpkin filling to each dough piece & spread leaving a border around the outside.
  3. Divide streusel topping evenly between the pastries. Allow to rise for about 15-20 minutes.
  4. Preheat oven to 350 F.
  5. Bake for about 10-12 minutes. Allow to cool completely on a wire rack. In the meantime, you can prepare the glaze.
Glaze
  1. In a small dish, whisk powdered sugar & lemon juice to a thick glaze. When streuseltaler are cooled, drizzle with glaze.
Recipe Notes
  • The picture at the bottom of the recipe is MY version of my mother’s plachinda. I had posted it on a blog in October 2016. She used to serve this wonderful pastry when she made a white bean soup. At the time I thought it was an odd combination but it works! Another one of those ‘taste of a memory’ kind of comfort foods.