Puff pastry pumpkins filled with Hermelín cheese and autumn onion chutney

Cut the peeled onion into half-rings. Sauté in melted butter, then add spices, rosemary, sugar, and wine vinegar. Reduce the heat and let it reduce for about an hour until the onion is soft and the liquid has a honey-like consistency. If needed, add more wine vinegar or water. Once the chutney is ready, remove the allspice berries and woody rosemary stems.

From each puff pastry sheet, cut off the corners to make it round. It doesn't have to be a perfect circle, just adjust the shape. Place some onion chutney on each pastry sheet, then place the Hermelín cheese on top. Fold the pastry over the Hermelín cheese and use your fingers to shape and seal it into a ball. Then tie it with 4 strings so that the pastry is visually divided into 8 sections. Brush with a salted beaten egg.

Bake in a preheated oven at 180 degrees Celsius – top and bottom heat. Bake for 30 minutes until golden brown. Then cut off the strings. Instead of a stem, insert a woody rosemary sprig.