Turkish pumpkin rolled pastries

Turkish pumpkin rolled pastries – a recipe that combines tradition and innovation in every bite. Regardless of the season, these pastries are a delight that brings a touch of warmth to every day. Preparing them will not only delight your taste buds but also fill you with the satisfaction of creating something delicious from simple ingredients.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12 pastries

Ingredients:

Filling:
- 1.5 kg peeled and seeded Turkish pumpkin
- 600 g sugar (or to taste)
- 3 packets of vanilla sugar (8 g each)
- 1 teaspoon ground cinnamon

Dough:
- 25 g fresh yeast + 1 tablespoon sugar
- 200 ml milk
- 50 g butter
- 100 g sugar
- 1 packet of vanilla sugar (8 g)
- 1 egg
- 1 pinch of salt
- 300 g sautéed pumpkin (warm)
- 800 g flour (or as needed)
- 2 - 3 tablespoons oil

Preparation:

1. Preparing the filling:
Start by peeling and seeding the Turkish pumpkin. Use a large grater or a food processor to grate it. Then, place it in a small pot along with the sugar and vanilla sugar. Cook over medium heat, stirring occasionally, until the pumpkin becomes soft and its juice evaporates. This process will intensify the flavors and turn the pumpkin into a delicious filling. Once cooled, add the cinnamon and mix well.

2. Preparing the dough:
In a bowl, crumble the yeast with a tablespoon of sugar until it becomes liquid. Meanwhile, heat the milk with the butter, then let it cool slightly so it doesn't kill the yeast. Sift 300 g of flour over the activated yeast, add the sugar, vanilla sugar, egg, a pinch of salt, warm sautéed pumpkin, and the milk with melted butter.

3. Kneading the dough:
Mix the ingredients with a spatula or your hands until a dough forms. Gradually add flour until the dough becomes elastic and no longer sticks to your hands. Finally, grease your hands and the bowl with oil, form a ball from the dough, and cover it with a clean towel. Normally, you should let it rise, but if you're short on time, you can skip this step.

4. Forming the pastries:
Divide the dough into two equal parts. On a floured surface, roll out one part of the dough into a thin sheet. Spread half of the pumpkin filling, leaving the edges free. Carefully roll the dough, ensuring the filling stays inside. Place the roll seam-side down and tuck the ends underneath to form a uniform pastry. Repeat the process with the other part of the dough.

5. Baking:
Place the pastries in a greased baking tray lined with parchment paper. Although you would normally let the dough rise again, you can place them directly in the preheated oven at 180°C. Bake for 30-40 minutes until golden and fragrant.

6. Serving:
Once they have cooled slightly, you can dust the pastries with sugar for a more festive look. These Turkish pumpkin rolled pastries are delicious both warm and cold, and pair perfectly with aromatic tea or a glass of milk.

Practical tips:
- Turkish pumpkin is sweeter and has a finer texture compared to other types of pumpkin. If you prefer a milder taste, you can replace some of the pumpkin with grated apples.
- Make sure the dough is not sticky; if it is, add a little flour, but don't overdo it to avoid changing its texture.
- You can add nuts or raisins to the filling for extra texture and flavor.

Nutritional benefits:
Pumpkin is rich in vitamins A and C, fiber, and antioxidants, making it a healthy ingredient. These pastries are an excellent choice for adding a touch of natural sweetness to your diet without overdoing it with sugar.

Frequently asked questions:
1. Can I use frozen pumpkin?
Yes, frozen pumpkin is an excellent option. Make sure to thaw and drain it well before using.
2. How can I store the pastries?
Keep them in an airtight container at room temperature for 2-3 days or in the refrigerator for a longer duration.
3. Can I use other flavors?
Of course! You can experiment with nutmeg or ginger to achieve a unique flavor.

Enjoy every bite of these Turkish pumpkin rolled pastries, walking the path of traditional taste, but with a personal touch! Whether you serve them at a festive meal or simply indulge yourself, these pastries are always an excellent choice.

 Ingredients: Filling: 1.5 kg peeled and seeded Turkish pumpkin 600 g sugar (or to taste) 3 packets of vanilla sugar (8 g/packet) 1 teaspoon ground cinnamon Dough: 25 g fresh yeast + 1 tablespoon sugar 200 ml milk 50 g butter 100 g sugar 1 packet of vanilla sugar (8 g) 1 egg 1 pinch of salt 300 g warm sautéed pumpkin 800 g flour (or as needed) 2 - 3 tablespoons oil

 Tags:  turkish pumpkin rolled pastries pie flour sugar pumpkin milk