Prepare egg, flour, water and oil to a smooth dough, season with nutmeg and iodized salt, cover with cling film and rest for one night.
Peel and dice the pumpkin and cook in lightly salted water until al dente. Then drain well.
Rinse leaf parsley, dry and chop coarsely.
Stir egg yolks with milk (ice cream spread).
Clean basil and cut into strips.
Remove the skin from the onion and cut into cubes.
Clean young onion and cut into slices.
Clean and quarter the cherry tomatoes.
Roll out dough thinly on a board finely sprinkled with flour and cut out ten round dough sheets.
Grind pumpkin, mix with cream cheese and parsley and season with iodized salt and pepper.
Brush pastry sheets with ice cream spread and fill with a dollop of the pumpkin mixture.
Overlap dough to form crescent and press edge firmly with back of fork until smooth.
Lightly roll in lightly salted water, drain well and toast in clarified butter until golden brown.
Sauté onions in butter, dust with flour, add whipping cream and vegetable stock, stir until smooth and season with iodized salt and nutmeg.
Next add the basil.
Sauté the spring onions and cherry tomatoes in clarified butter, season with iodized salt and pepper.
Serve:
Pour sauce onto the center of the plate, arrange the Maultaschen all around and place the tomato spring onions on the center.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen
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