Braided pies with pumpkin

Twisted Pumpkin Pies: A Delicious and Comforting Recipe

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 8

The history of twisted pumpkin pies is rich in tradition, serving as a wonderful way to celebrate autumn and the bounty of the harvest. These pies are often associated with family moments around the table, perfect for bringing warmth to cool days. In this recipe, we will explore the steps to achieve a flaky dough and a flavorful pumpkin filling, spiced with cinnamon and sugar, that will delight all the senses.

Ingredients

For the dough:
- 300 g butter (can be replaced with margarine for a vegan option)
- 120 ml oil
- 200 ml water
- 600 g flour
- 2 egg yolks (can be omitted for a vegan option)
- 1 packet baking powder
- 1 pinch baking soda
- Grated lemon and orange zest
- 1 tablespoon sugar
- 1 teaspoon salt

For the filling:
- 800 g pumpkin, grated
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 3 tablespoons semolina (optional, to absorb excess moisture)

Preparation

1. Preparing the dough
Start by melting the butter in a saucepan over low heat. It is important not to let it boil, but to melt it slowly. Once melted, pour half of the butter into a bowl and let it cool slightly. The remaining butter in the saucepan will be mixed with the oil and a handful of flour. This technique helps achieve a finer dough. Mix well to avoid lumps.

2. Completing the dough
Remove the saucepan from the heat and let the mixture cool. Add the egg yolks, sugar, salt, and mix well. Then, pour in the water, grated lemon and orange zest, stirring continuously. Finally, gradually add the flour mixed with baking powder and baking soda. Knead until you have an elastic and non-sticky dough, which should be slightly softer than regular dough. Ask yourself: "Does it come off my hands?" If yes, you have achieved the desired consistency!

3. Chilling the dough
Grease the work surface with a little oil and roll out the dough into a thin sheet, as thin as a knife blade. Place the dough in a bowl, cover with plastic wrap, and refrigerate for about 30-40 minutes. This step helps firm up the dough, making it easier to work with later.

4. Preparing the filling
Meanwhile, let's prepare the filling. Peel the pumpkin and remove the seeds, then grate it. Place the pumpkin in a saucepan over medium heat, add the sugar and cinnamon, stirring slowly. Let the mixture cook until the pumpkin softens and a delicious syrup forms. Once the pumpkin is ready, add the semolina, remove from heat, and let it cool.

5. Assembling the pies
Remove the dough from the refrigerator and divide it into two equal parts. Roll out each part into a rectangular sheet, using parchment paper to facilitate transfer to the baking tray (don't forget this important detail!). In the center of each sheet, place half of the pumpkin mixture. Cut the edges of the sheets into strips about 1.5 cm wide, then braid them over the filling, alternating the strips. Place the pies on the baking tray with the parchment paper.

6. Baking
Preheat the oven to 180 degrees Celsius and bake the pies for 40 minutes, or until golden and appetizing. Once done, let them cool slightly before dusting with vanilla sugar.

Suggestions and variations

If you want a version without semolina, you can strain the syrup formed from the pumpkin through a sieve. Also, if you prefer to make them vegan, replace the butter with margarine and omit the egg yolks. You can use whole eggs to avoid wasting the egg whites, but add a splash of vinegar to the mixture to ensure a good texture.

These pies pair perfectly with a cup of hot tea or a glass of milk, bringing a touch of nostalgia and comfort. They can also be served alongside vanilla ice cream or whipped cream for an extra burst of flavor.

Nutritional benefits

Pumpkin is an excellent source of beta-carotene, which converts to vitamin A in the body, essential for eye and skin health. It also contains dietary fiber that helps maintain healthy digestion. These pies, being rich in natural ingredients, can be a better choice than processed desserts.

Frequently asked questions

1. Can I use other types of pumpkin?
Absolutely! Pie pumpkin is ideal, but you can also experiment with other varieties, such as butternut squash.

2. How can I store the pies?
Store the pies in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can freeze them.

3. Can I add other spices?
Sure! Cinnamon is a classic choice, but you can also add nutmeg or ginger to enhance the flavors.

4. Can the pies be made with a different filling?
Of course! You can experiment with apple, cheese, or even chocolate fillings to create a customized version.

These twisted pumpkin pies are not just a delicious recipe, but also an opportunity to connect with culinary traditions. So gather your family and friends around the table and enjoy these delightful pies together!

 Ingredients: For the dough: 300 g butter, 120 ml oil, 200 ml water, 600 g flour, 2 egg yolks, 1 packet of baking powder, 1 teaspoon of baking soda, grated zest of lemon and orange, 1 tablespoon sugar, 1 teaspoon salt. For the filling: 800 g pumpkin puree, 3 tablespoons sugar, 1 teaspoon cinnamon, 3 tablespoons semolina.

 Tags:  acinta pumpkin pie