Homemade twisted pastries with pumpkin and cinnamon

Twisted Pumpkin and Cinnamon Pies

In autumn, a delicate scent of pumpkin and spices fills the air, and this twisted pie made with homemade dough and a pumpkin-cinnamon filling is the perfect dessert to celebrate the season. With a fluffy dough and a flavorful filling, these pies not only delight the taste buds but also bring a touch of warmth to any home. So, let’s get inspired by the gifts of autumn and prepare this delicacy together!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 8

Ingredients:

*For the dough:*
- 300 grams butter
- 120 ml oil
- 200 ml water
- 600 grams flour
- 2 egg yolks
- 1 packet baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla essence
- 1 tablespoon sugar
- 1 teaspoon salt

*For the filling:*
- 800 grams pumpkin, grated
- 3 tablespoons sugar
- 3 tablespoons semolina
- 1 teaspoon cinnamon

Preparation:

Step 1: Preparing the dough
We start by melting the butter in a pot over low heat. It’s important to let it melt slowly to avoid burning. Once melted, pour half of the melted butter into a bowl, keeping the other half in the pot. At this point, we add the oil and a handful of flour over the remaining butter on the heat. Mix well to avoid lumps. After achieving a homogeneous mixture, remove the pot from the heat and let it cool.

In the bowl with the melted butter, add the egg yolks, sugar, and salt. Mix well until you obtain a uniform mixture. Then, add the water, grated orange, and lemon zest for extra flavor, and mix again. Gradually introduce the flour mixed with baking powder and baking soda, kneading continuously.

Helpful tips: Flour is the key ingredient for successful dough. Make sure to sift it before use to eliminate any impurities and achieve a fluffier dough.

Step 2: Kneading the dough
Knead the dough until it becomes elastic and non-sticky. It’s important not to add too much flour, stopping when the dough no longer sticks to your hands. A dough that is too stiff will make the pies dry.

Step 3: Preparing the filling
Meanwhile, we take care of the filling. We peel the pumpkin and remove the seeds, then grate it. Place the grated pumpkin in a pot over medium heat, add the sugar and cinnamon, stirring gently. Let it cook until a syrup forms and the pumpkin becomes soft. Then, add the semolina, remove from heat, and let it cool.

Step 4: Twisting the pies
Take the dough out of the fridge and divide it into two equal parts. Roll each piece of dough on a work surface covered with parchment paper into a rectangular sheet. Place half of the pumpkin mixture in the center of each sheet, and cut 1.5 cm strips along the edges. Fold these strips over the filling to create a twist.

Step 5: Baking the pies
Place the pies in a baking tray, along with the parchment paper, and bake in a preheated oven at 180 degrees Celsius for 40 minutes, or until golden. Once cooled, dust them with vanilla sugar for an attractive appearance and sweet taste.

Personal note: A perfect idea to serve these pies is to accompany them with a scoop of vanilla ice cream or a cup of aromatic tea. The combination of the crunchy texture of the pie with the creaminess of the ice cream will add extra flavor.

Nutritional benefits: Pumpkin is a rich ingredient in vitamins, minerals, and antioxidants, with a high content of vitamin A, essential for eye health, and fiber, which contributes to digestive health.

Frequently asked questions:
- Can I use canned pumpkin? Yes, canned pumpkin is an excellent alternative and can save time.
- How can I adapt this recipe to be vegan? You can replace the butter with vegan margarine and the eggs with applesauce or banana puree.
- What other fillings can I use? You can experiment with fillings like apples, sweet cheese, or nuts.

These twisted pumpkin and cinnamon pies are an excellent choice for any occasion, whether you want to impress guests or treat your family. I invite you to try this recipe and enjoy the magic of autumn in every bite!

 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, 2 teaspoons of vanilla essence, 1 tablespoon of sugar, 1 teaspoon of salt. For the filling: 800 g grated pumpkin, 3 tablespoons of sugar, 3 tablespoons of semolina, 1 teaspoon of cinnamon.

 Tags:  pumpkin pie pies pumpkin pie recipes pie recipe pumpkin recipes pie dough