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Pampoenkoekies with Stroop

Pampoenkoekies with Stroop

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Traditional pan-fried pampoenkoekies are drizzled in sticky syrup, topped with mascarpone and pecan nuts. Yum!

  • Yields: +-30 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 30 mins
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Pampoenkoekies

500 g peeled & cubed pumpkin
2 eggs
1 C (250 ml) flour
¼ tsp (1.25 ml) salt
½ tsp (2.5 ml) ground cinnamon
1 tsp (5 ml) baking powder
1 Tbsp (15 ml) brown sugar
juice of 1 lemon
oil for frying

Stroop

2 C (500 ml) brown sugar
1 C (250 ml) water
½ C (125 ml) Ladismith Spreado
50 g pecan nuts

To Serve

250 g tub Mascarpone, for serving

Pampoenkoekies

Boil or steam the pumpkin until it is soft, then mash or blitz the pumpkin to form a smooth purée, free from any lumps.

In a mixing bowl, mix the pumpkin and eggs. Sift the flour, salt, cinnamon, baking powder and sugar together and add this to the pumpkin mixture. Use a spatula to mix to form a smooth batter. Add the lemon juice and stir to incorporate.

Heat a splash of oil in a frying pan over medium heat; using a tablespoon measure, drop spoonfuls of batter into the pan. Depending on your pan size, you should fit 4-5 fritters per batch. Fry the fritters for about 1 minute a side until they are golden brown. Continue this process until all of the batter is used.

Stroop

Line a baking tray with baking paper.

Place a saucepan over medium heat; add the brown sugar and water, stirring until the sugar fully dissolves. Allow the mixture to simmer for 4 minutes, then lower the heat. Add the Spreado and stir to melt and incorporate. Remove from the heat and cool for 5 minutes.

Measure out a ¼  cup (60 ml) of the syrup and bring it to a simmer in a separate small saucepan. Add the pecan nuts and stir to coat. Transfer the syrup-coated nuts to the baking tray and allow to set and harden.

To Serve

Arrange the pampoenkoekies on a platter. Drizzle the syrup over and add dollops of mascarpone. Complete by garnishing with the pecan nuts and serve with any remaining syrup on the side. Also delicious served warm with vanilla ice cream.