Pumpkin Pastry
Necessary products:
FOR THE DOUGH
flour – 600 gr.
water – 250 ml. warm
salt – 1 tbsp.
oil – 1 tbsp.
vinegar – 1 tsp.
FOR THE STUFFING
pumpkin – 600 gr., grated
walnuts – 150 gr. ground
cinnamon
sugar – 1 tea cup.
Method of preparation:
Sift the flour into a tray, make a well in the middle and add the salt, vinegar, oil and water, knead a medium soft dough. Divide the dough into 4 parts, coat them with oil and let them rest for 30 minutes. Sauté the grated pumpkin briefly in a little oil, after it has cooled add the cinnamon and mix.
Take a ball of dough, roll it out, roll it as thin as possible, sprinkle with a little flour if necessary. Next, take it and move it to a table covered with an old sheet or tablecloth, stretch the edges until it is as thin as newspaper, then use a knife to cut off the thick ends.
Sprinkle the crust with the grated pumpkin, and on top with sugar and ground walnuts, grab the end and roll the crust. Roll it in a snail shape in the middle of the tray. Do the same with the remaining balls of dough, wrapping the finished rolls with the filling around the snail in the middle.
Sprinkle the pastry with a little oil and bake for 45 minutes at 200 degrees. Cover the baked product with a clean towel.