1, required ingredients: raw materials: low-gluten flour 200g, butter 1 00g, ice water 80g, salt1g, sugar 3g, almond powder and sugar powder. Stuffing: pumpkin 200g, sugar 30g, egg yolk 1 piece, orange juice 20ml, butter 20g.

2, butter diced;

3. Sieve the low powder and salt, pour in the cold white sugar water and diced butter, mix the materials with a scraper, and gently gather them into a ball;

4. Wrap with plastic film and refrigerate for 2-3 hours;

5. Take out the dough, sprinkle dry powder on the chopping board, and roll it into dough pieces by pressing with a rolling pin;

6. Rotate 90 degrees after the first three folds, and then fold again after opening;

7. Relax in the refrigerator for 20 minutes and repeat this action three times;

8. Slice the pumpkin, mash it into mud after microwave softening, add sugar and orange juice while it is hot and mix well;

9. Melt butter into liquid, mix pumpkin paste with egg yolk, and refrigerate for a while;

10. Roll the relaxed pastry into a rectangular dough sheet, press it out with a square die, scoop the pumpkin paste in the middle of the pastry, brush the egg liquid around it, and cover it with another pastry;

1 1, fork a small hole around, brush the egg liquid and sprinkle the mixed powder of almond powder and sugar powder;

12, oven preheating 180 degrees for about 20 minutes, and turning 160 degrees for about 15 minutes.