Rustic braids with pumpkin and cinnamon
Every time I have leftover pumpkin in the kitchen, I think about these rustic pumpkin and cinnamon twists. They are the kind of quick, no-fuss pastries that don’t require much work, but in the end, you have something substantial and flavorful. I feel that the pumpkin filling pairs very well with the simple, easy-to-work dough, and served with powdered sugar, they are just what I need with my coffee or as an afternoon snack. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 30-40 minutes Baking time: 30-40 minutes Servings: 15 twists Difficulty: medium Recipe type: homemade dessert, rustic Ingredients For the dough: 2 eggs 9 tablespoons sugar 9 tablespoons oil 11 tablespoons milk (water can also be used) 1 pinch of salt 1 teaspoon baking soda 500-600 g flour (enough for an easy-to-roll dough) For the filling: 800-1000 g grated pumpkin 250 g granulated sugar 3-4 teaspoons cinnamon For brushing: 1 egg yolk powdered sugar (for decoration, after baking) Preparation method 1. Start with the filling: put the grated pumpkin in a pot along with the granulated sugar. Cook over medium heat, stirring occasionally, until the pumpkin is well cooked and the liquid reduces. This usually takes about 15-20 minutes, but it depends on the pumpkin. When almost all the juice has evaporated, remove the pot from heat and mix in the cinnamon while the pumpkin is still hot. Set aside to cool. 2. For the dough, crack the eggs into a large bowl. Add a pinch of salt and mix with a whisk or a fork. Add the sugar, then the oil and milk. Sprinkle in the baking soda. It doesn't need to be dissolved, just add it directly. 3. Start adding the flour gradually, mixing. When it becomes difficult to mix with the whisk, knead by hand until you have an elastic dough that doesn’t stick to your hands. You may not need all the flour, or you might need a bit more, depending on the size of the eggs and the flour used. In the end, the dough should be easy to roll out. 4. Sprinkle flour on the work surface and on the rolling pin. Divide the dough into two or three pieces for easier handling. Roll each piece into a thin sheet, about half a centimeter thick or thin enough to lift without breaking. 5. Cut the sheet into rectangles (about 12x16 cm, but they don’t need to be exact). On each rectangle, make a few slits along the long edges, without cutting all the way through – as you see in many twists or packets. 6. Place a tablespoon of pumpkin in the center of each rectangle. Then, fold the slitted edges over each other diagonally to create a sort of twist. It doesn’t have to be perfect; the important thing is to wrap the filling. 7. Arrange the twists on a baking sheet lined with parchment paper, leaving space between them. Brush each with beaten egg yolk. 8. Bake in a preheated oven at 180°C for 30-40 minutes, until they are golden on top and feel baked when you gently touch them. 9. Let them cool, then sprinkle powdered sugar on top. Why I make this recipe often I make these twists because they are a good solution when I want something sweet and substantial from readily available ingredients. The dough is quick, with no rising time. Pumpkin has a long season, and the recipe is not fussy; it adapts easily. If there are a few left over from one day to the next, they keep well. Tips and variations Tips If the pumpkin releases a lot of water while cooking, you can drain some of the liquid, but be careful not to leave the filling too dry. When working with the dough, use enough flour on the surface so it doesn’t stick. If you want a deeper color, mix the egg yolk with a little milk before brushing. Substitutions You can use plant-based milk or water instead of milk. Baking soda can be replaced with a little baking powder if you don’t have anything else on hand, but don’t change the quantity too much. Variations If you don’t have pumpkin or don’t want to use it, you can try grated apple and cinnamon, but the consistency of the filling may differ and may not be runny. You can add less or more cinnamon to taste. Serving suggestions They can be served at room temperature or slightly warmed, dusted with powdered sugar. They also go well with tea or coffee. You can pack them up or take them on the go. Frequently asked questions What type of pumpkin is used? Any pumpkin suitable for pie works, with orange, flavorful flesh. If you only have a watery pumpkin, cook it longer at the beginning. Can I prepare the dough a day in advance? Yes, but keep it well covered in the fridge. When rolling it out, bring it to room temperature. I don’t have parchment paper. How do I bake the twists? You can grease the pan with a little oil and sprinkle flour, but parchment paper is still preferred to prevent sticking. The filling leaks while baking. What should I do? If the filling is too liquid, cook it a few more minutes before assembling. It should be thick enough, not watery. How much cinnamon is appropriate? 3 teaspoons is medium, but if you don’t like it too strong, try using two. Nutritional values (estimates) For one piece (out of 15): approximately 220-250 kcal Carbohydrates: 38-40 g Proteins: 3-4 g Fats: 5-7 g These are approximate values, depending on the exact amount of pumpkin and how much flour goes into the dough. Storage and reheating They store well at room temperature, covered with a towel or in a closed container, for 1-2 days. After that, they may dry out, but warmed slightly in the oven, they regain a good texture. For longer storage, keep them in the fridge, but the texture of the dough may change slightly. I do not recommend freezing, as they thaw with a wetter dough.
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