Pumpkin Parisian

In a world full of aromas and expectations, some recipes manage to capture our hearts and taste buds, transforming into unforgettable memories. Today, I will reveal to you a delicious pumpkin pastry recipe, inspired by a talented friend, Andreea. These little delights filled with pumpkin and sweetened with powdered sugar are perfect for both a weekend afternoon and a special occasion. Whether you enjoy them alongside a cup of tea or coffee, each bite will bring a smile to your face.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 13 pastries

Ingredients

For the dough
- 600 g all-purpose flour
- 250 ml milk
- 1 cube of fresh yeast (about 25 g)
- 3 tablespoons butter (at room temperature)
- 2 tablespoons oil
- 2 tablespoons sugar (adjust to taste)
- 1 egg
- A pinch of salt

For the filling
- 500 g grated pumpkin (can be Hokkaido or pie pumpkin)
- 10 tablespoons sugar (adjust to taste)
- 4 tablespoons oil

Extra
- Powdered sugar (for decoration)
- 1 egg yolk
- 2-3 tablespoons cold milk

Ingredient details

Flour: Use high-quality all-purpose flour for a fluffier and more elastic dough. Type 000 flour is ideal for pastries as it contains less gluten.

Pumpkin: You can use fresh grated or canned pumpkin, but fresh will give you a more intense flavor and authentic taste. Make sure to clean it well of seeds and skin before grating.

Sugar: Adjust the amount of sugar in the filling according to the sweetness of the pumpkin. Hokkaido pumpkin is naturally sweeter, so you might need less sugar.

Step by step: Making pumpkin pastries

1. Preparing the dough
Start by placing the flour in a deep bowl, adding the egg, salt, butter, and oil. Mix the dry ingredients well with the wet ones to obtain a homogeneous composition.

2. Activating the yeast
In another container, warm the milk slightly, being careful not to make it hot, as this can kill the yeast. Add the sugar and the yeast cube to the warm milk and let it ferment for about 15 minutes. You will notice that the yeast starts to form bubbles, a sign that it is active and ready to use.

3. Forming the dough
After 15 minutes, pour the milk-yeast mixture into the bowl with flour. Mix the ingredients until you obtain an elastic and slightly sticky dough. Here’s a trick: if the dough is too sticky, you can add a little flour, but don’t overdo it, so as not to affect the final texture.

4. Resting the dough
Cover the bowl with a clean towel and let it rest in a warm place for about 40 minutes. This step is crucial as it will allow the yeast to act and the dough to rise. If you are impatient, you can let it rest for only 15 minutes, but the result will be less fluffy.

5. Preparing the filling
Meanwhile, prepare the pumpkin filling. Place the grated pumpkin, sugar, and oil in a double-bottomed pot and let them simmer slowly, stirring occasionally, until the pumpkin has lost its juice and has become a denser mixture. This will take about 15-20 minutes. Allow the filling to cool before using it.

6. Forming the pastries
Once the dough has risen, divide it into 13 equal balls. Take each ball and roll it out with a rolling pin into an oval shape. Use a knife or cutting tool to make strips on one side of each oval, leaving one edge intact.

7. Filling and shaping
Place a tablespoon of the pumpkin filling on the whole side of the dough, then cover with the cut strips, pressing gently to seal the filling. Arrange the pastries on a baking sheet lined with parchment paper and let them rise for another 30 minutes (or just 15 minutes if you’re impatient again).

8. Preparing for baking
Preheat the oven to 180 degrees Celsius. Mix the egg yolk with 2-3 tablespoons of cold milk and brush each pastry with this mixture for a golden and appetizing crust.

9. Baking
Put the tray in the oven and bake the pastries for about 25 minutes or until they become golden and browned. The aromas will fill the entire house, and you will feel the delicious anticipation!

10. Serving
After the pastries have cooled slightly, dust them with powdered sugar for an elegant finish. These delights are perfect to be served warm or at room temperature. You can pair them with a cup of winter tea or fragrant coffee, and each bite will be a true feast.

Tips and tricks
- If you want to add a hint of flavor, you can sprinkle a little cinnamon in the pumpkin filling.
- These pastries can be frozen after baking; make sure to let them cool completely before placing them in freezer bags.
- You can experiment with different fillings, such as sweet cheese or caramelized apples, to add a personal touch to your recipe.

Nutritional benefits
These pumpkin pastries are not only delicious but also offer nutritional benefits. Pumpkin is an excellent source of vitamin A, which supports eye health, as well as fiber, which aids digestion. Additionally, butter and oil add healthy fats essential for a balanced diet.

Frequently asked questions

Can I use canned pumpkin?
Yes, you can use canned pumpkin, but make sure to choose one without additives or added sugar to keep the recipe healthy.

What can I do if the dough doesn’t rise?
If the dough doesn’t rise, it’s possible that the yeast is not active. Make sure to use warm milk and that the yeast is fresh.

How can I customize the recipe?
Feel free to experiment with various flavors! Add chopped nuts, raisins, or even chocolate to create unique versions of these pastries.

Now that you have all the necessary information, all that’s left is to get cooking! Each step is an opportunity to connect with the ingredients and create a delicacy that will bring joy to those around you. Enjoy your meal!

 Ingredients: For the dough: 600 g all-purpose flour, 250 ml milk, 1 cube of fresh yeast, 3 tablespoons of butter, 2 tablespoons of oil, 2 tablespoons of sugar, 1 egg, a pinch of salt. Filling: 500 g grated pumpkin, 10 tablespoons of sugar, 4 tablespoons of oil. Extra: powdered sugar, 1 egg yolk, 2-3 tablespoons of cold milk.

 Tags:  pumpkin parisian