These lightly flavoured pumpkin swirls make the most delicious accompaniment to a cheeky hot chocolate or Chai latte
This delicious recipe is our take on a cinnamon swirl. When we took them to the patch, they disappeared within minutes, and I’m always asked to make more!
Ingredients
2 x pack of shop brought puff pastry (at room temp)
500g of deseeded and peeled pumpkin cut into 1 chunks (1 x small to medium pumpkin)
2 large eggs and 1 extra egg yoke
75g of soft brown sugar
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp ground allspice
½ tsp ground ginger
250ml double cream
2-3 handfuls of raisins
5 tbsp icing sugar mixed with a little water or lemon juice to make a drizzle
Method
Pumpkin Pie Puree:
Pre heat oven to 200C
Place chunks of pumpkin on a baking tray and loosely cover in tin foil
Roast until soft (usually takes about 45min)
Tip away any water collected on the tray
Peel away the skin, use a spoon if needed
Blend with a food processor or hand blender till smooth
This is also a great way of creating a puree that you can use as a soup base, pie base or freeze for later use.
Pumpkin Filling:
Lightly whisk the 2 eggs and the extra yoke
Place the sugar, spices and cream in a heavy bottomed pan and gently simmer.
When simmering, gently whisk to ensure all ingredients are combined
Pour over eggs and whisk
Add pumpkin puree and whisk
Allow to cool
Swirls
Reduce the oven temp to 180C/170C
Line a deep sided baking tray with baking paper
Roll out the 2 rolls of puff pastry
Spread the pumpkin puree lightly over the 2 sheets of puff pastry (but ensure they’re completely covered)
Sprinkle on the raisins
Roll the puff pastry length ways so that it is as long as possible (rather than width ways)
Cut into 1 ½” rolls
Place onto baking tray so you can see the swirls, place them with a very small gap between them to allow them to spread
Place in the middle of the oven for 15-20mins
Remove from the oven and allow to cool
Drizzle artistically with icing sugar
We love to snaffle these down at the pumpkin patch with a Chai Latte or cheek hot chocolate!If you still have a lot of pumpkin filling left over, pop it into a pre brought sweet pastry case (most supermarkets supply them) and bake for 30-40mins and you’ll have a delicious pie too!
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