Pumpkin Puffy Twist
Time for some pumpkin! It definitely is. I have a full collection of them, decorating the outdoor tables and corners. I tell myself every day that today is the day! The day that I have to break my heart, ruin my festive decorations with beautiful pumpkins and cook them (or some of them)! It is not very easy, you know. They are such a beauty!
What I really admire in pumpkin is this sexy, full of curves look without any guilt - Gorgeous! I just refuse to spoil them. So I cause this delay on purpose, giving myself different excuses every day like I have no time, who is going to eat all this, let's go on a diet for a couple of days…knowing that I just want to prolong this precooking time with the pumpkins, laying on my table so provocatively as if they are not meant to be cooked but rather posing for Botticelli.
There is also another reason for this delay, very serious. I absolutely love every recipe made with pumpkin, and I know that I just can not stop eating until the end…I sound like a paid killer or just really addicted! Should I worry?
But we live only once and I know that this is my pumpkin time, so let’s dive into it! There are some classic recipes that I make every year, like pumpkin soup, cookies, scones….and I will make them again and again. At the same time I'm always looking for something new that will just tickle my eyes and taste buds. I found this beautiful crown made with puffy dough and I said: "Υes I do"… It looks so festive, so elegant, totally perfect!! It is also a very easy and quick recipe.
You can serve it for breakfast, as a coffee cake or present it as the main dessert at your dinner. Whatever you like! Just make it; it is gorgeous! I even imagine making this crown with various fruits or even salty with a cheese mixture!! Omg!! I will definitely work on it and will be back with something new. In the meantime, enjoy this one!
Ingredients
1 large egg
2 tsp of water
2 sheets of puff pastry
2 cups of roasted, melted pumpkin
½ cup of granulated sugar
1 tsp of cinnamon
2 sticks of vanilla
½ cup of powdered sugar for the end
Method
- Preheat oven to 190 degrees C.
- Line a baking sheet on a baking surface and set aside.
- In a large bowl whisk together pumpkin, sugar, vanilla and cinnamon. Divide the mixture in half (one for every sheet of pastry).
- Open the sheet of pastry. Spread pumpkin onto the pastry from end to end. Roll the pastry over the pumpkin mixture.
- Allow 5cm at the top of the roll. Beginning at the 5cm mark, using a sharp knife, slice into the center creating two strips connected at the top. Twist the pieces together, making sure to keep the pumpkin filling facing up. Form the pastry into a circle by pulling the two ends together. Repeat with the other sheet of pastry. (at this point it is very important to know that the pumpkin mixture and the pastry have to be totally cold, to be able to cut it perfectly and not to have a sticky situation).
- Place pastry on the prepared baking sheet.
- Whisk together egg and water. Brush the rolls lightly over. Sprinkle with some granulated sugar and bake for about 45 minutes until golden. When ready, cool for 10 minutes. Sprinkle with some powder sugar.
- Just amazing!!!
- Don’t forget to capture it before eating. It’s worth it!!
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