They are so easy that in a few lines I will explain how to make mini Halloween pumpkins !!
Remember the dough for the baked taralli without boiling that I prepared some time ago? Well, then click on the link to see the recipe and get a small kitchen tool, the one for slicing apples (you will find the picture in the recipe procedure).
You will only need to add a teaspoon of turmeric powder to give the pumpkins color and a sprinkle of poppy seeds, if you have them in your pantry.
For further decorations, like raffia ribbons tied around the pumpkins, let your imagination run wild and you are done.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 12 Pieces
- Cuisine: Italian
Preparation
Prepare the dough from the baked taralli recipe (see recipe link) and add only 1 teaspoon of turmeric powder. After letting it rest, shape the dough into balls weighing 1.6 oz each. You will get about 12 of them.
With the apple slicer (see photo) press the dough ball all the way down. Be careful not to cut through the dough completely; this operation is only to give the pumpkin shape. Shape the central part by elongating it to form the pumpkin’s stem.
Place the ready mini pumpkins on a baking sheet lined with parchment paper. Dust them with a pinch of poppy seeds and bake in a preheated oven at 356°F for 25 minutes, until cooked and golden brown. Take them out of the oven and let them cool before removing them from the tray.
If you want to give the mini pumpkins an extra touch of color, place a finger of oil in a small glass along with half a teaspoon of turmeric. Mix the mixture, then use a brush to paint the pumpkins.
Put a small raffia or colored ribbon and Happy Halloween to everyone!!
