Tuesday, October 30, 2012

Walnut and pumkin pastry


Another invention I was tempted not to share. But then, it's so easy and nice to search my own recipes this way, that it's simply not worth the trouble. No one will find this here anyway :-)

Ingredients
0.25 cup warm water
1/3 cup pumpkin puree
2 tbsp butter
1 tsp yeast
0.5 tsp cardamom
0.25 tsp cloves
0.25 tsp cinnamon
1 egg yolk
1.25 cup flour
1 tbsp sugar
0.25 tsp salt

1/3 cup ground walnuts
3 tbsp brown sugar
1.5 tsp cinnamon
1 tbsp vanilla sugar
1 egg white
2 tbsp butter
decorating sugar

Preparation
Bloom the yeast with the sugar in the water. Add the room temperature pumpkin puree and the egg yolk, mix well.

 Mix the flour with the spices and salt.Cut in the butter. Pour in the wet ingredients and knead until a smooth dough forms. Add more flour if necessary, but be sure to make a soft, slightly sticky dough.


Coat a bowl with a little bit of oil. Add the dough, turn, cover and allow to double in size (about an hour).


Meanwhile, mix the walnut, sugar, spices and egg white for the filling.


Cut the dough into two unequal portions, one should be about twice as big as the other. Roll out on a floured surface. Spread softened butter on them, then distribute the filling. Roll one jelly-roll style and place onto the other. Fold up to inclose the first.


Place onto a baking sheet lined with baking paper, seem-side down. Brush with butter and allow to rise for about 45 minutes. Preheat oven to 350F. Sprinkle top of dough with sugar.

Bake until light brown, about 30 minutes. Allow to cool on a cookie rack before cutting. The egg white in the filling mix will keep it very moist and delicious.

7 comments:

  1. mmmm....walnut.... (it's also good for the brain --- because it looks like a brain apparently)

    i would totally eat that with whipped cream as drunk food...

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  2. Not a soul. I've just found it again. And pumpkins are back in the store.

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  3. Since you found it, you probably deserve to try it ;-)

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  4. My pumpkin is ready (baked it earlier), but the walnuts are not exactly wonderful. I'll have to check if I have hidden away some good ones earlier. :-(

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  5. I made it with hazelnuts. It's turned out brilliantly. Love the cardamom taste.

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  6. Yay, my first, fully-owned recipe that got tested!

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