Bocconcini of Tomino and pumpkin, wrapped in sesame puff pastry and pumpkin seeds


  • Pumpkin 300 g
  • Extra-virgin olive oil
  • Salt
  • Pepper
  • Puff pastry 500 g
  • Tomino cheese 200 g
  • Sesame seeds
  • Pumpkin seeds
  • 1 egg


  • 1

    Bake the pumpkin with extra virgin olive oil, salt and pepper covered with foil in a baking pan for about 1 hour at 160-170°C.

  • 2

    Once cooked and cooled, blend well to a thick cream. Add salt and pepper to taste.

  • 3

    Spread the puff pastry, stuff it with tomino and pumpkin filling, then close.

  • 4

    Brush with a layer of beaten egg and decorate with sesame seeds and pumpkin seeds.

  • 5

    Bake at 190°C for 12-15 minutes.

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