Homemade puff pastry pumpkin pie
Pumpkin Puff Pastry Pie When I crave something sweet but don't want to spend too much time in the kitchen, I make this pumpkin pie with flaky pastry. I learned the dough recipe some time ago, and since then, I've used it many times, sometimes with pumpkin, other times with cheese or apples, depending on what I have on hand. I recently made it with a large pumpkin because I like it to have more filling. The dough doesn't require butter or eggs, so it's also suitable for fasting, with just one adaptation at the end. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 40 minutes Baking time: 40 minutes Servings: 12-16, depending on how you cut it Difficulty: medium Recipe type: classic dessert, also suitable for fasting (if you don't brush with egg) Ingredients For the dough: - half a cup of sparkling water - half a cup of oil - 500 g of flour For the brushing cream: - half a cup of oil - 12 heaping tablespoons of flour For the filling: - 1 pie pumpkin (I used a large one) - 6 tablespoons of sugar For finishing: - 1 egg (for brushing; can be omitted if fasting) - 1 packet of vanilla sugar Preparation method 1. Start with the filling. Wash the pumpkin, peel it, and remove the seeds, then grate it on a large grater. I use the whole pumpkin if I want a fuller pie, but you can also use just half, depending on your preference. 2. Place the grated pumpkin in a pot with the sugar. Set it on the stove and stir constantly until the pumpkin starts to boil and releases juice. Continue stirring until it reduces and becomes a homogeneous mixture, not too liquid. Remove from heat and let it cool. 3. For the dough, you need a measuring cup for water and oil. Put half a cup of sparkling water and half a cup of oil in a large bowl. Gradually add the flour and knead until you get a dough that is softer than bread but not sticky. The flour can be incorporated in two or three stages to check the texture. 4. Divide the dough into three equal pieces and let them rest for a few minutes. 5. For the brushing cream, mix half a cup of oil with 12 heaping tablespoons of flour. Mix well with a spoon until you obtain a shiny paste, without lumps, about the consistency of sour cream. 6. Take the first piece of dough, gently roll it out with your hands or a rolling pin on a work surface greased with a little oil. Brush with a third of the brushing cream, roll tightly, and then twist the roll into a spiral shape. Repeat the same with the next two pieces, overlapping the resulting spirals one over the other, if you have space, to blend them. 7. After finishing all three pieces, cut the resulting dough into two equal parts. 8. Roll out the first part with a rolling pin, as much as possible to the size of the tray (I use the standard oven tray, which I grease in advance with a little oil). 9. Place the sheet in the tray, level it, and spread the cooled pumpkin filling over it. 10. Roll out the second piece of dough and place it on top of the filling. Press the edges to seal. 11. Prick the entire surface of the pie with a fork, so it doesn't puff unevenly while baking. 12. If you are not fasting, brush the top with beaten egg and sprinkle with vanilla sugar. 13. Place the tray in the preheated oven on low heat and bake for about 40 minutes, until it turns nicely golden on top. 14. Remove from the oven, let it cool completely, then cut into pieces as desired. Why I make this recipe often It's one of the most flexible pies I know. The dough comes out flaky without fancy ingredients. It’s made from what you have at home, and you can fill it with any fruits or cheese you want. When I have a larger piece of pumpkin, this recipe saves me every time. Tips and variations Tips - For flaky dough, don't over-knead. It’s enough for it to be homogeneous, not elastic like bread. - Roll out the sheets directly on parchment paper or on a greased table to prevent sticking. - Don't let the filling be too wet; otherwise, the sheets will be too soft after baking. - Let the pie cool before cutting; otherwise, it may break. Substitutions - Instead of egg for brushing, you can use water or oil if you want the fasting version. - If you don't have sparkling water, plain water works too, but the texture is less airy. Variations - The filling can also be made with grated apples or sweet cheese with raisins. - For a more aromatic flavor, you can add cinnamon to the pumpkin filling (if you want, but it's not in the basic recipe). - If you prefer a thinner pie, roll the dough into larger sheets, but be careful not to tear it. Serving ideas - It goes well both plain and with a little powdered sugar on top after it has cooled. - It’s suitable for breakfast or as a dessert alongside coffee or tea. Frequently asked questions 1. Can I make the pie with just half a pumpkin? Yes, if you don't want too much filling, use just half. The rest of the ingredients remain the same. 2. Can the dough be prepared a day in advance? Yes, it can be stored in the refrigerator, wrapped in foil. Take it out 20 minutes before to soften. 3. What do I do if the pumpkin releases too much juice? Let it cook until it reduces, stirring constantly. Don't put wet filling in the pie. 4. What should I do if I don't have a baking tray? You can use any rectangular tray, adjusting the size of the sheets as much as possible. 5. Can I omit the vanilla sugar on top? You can omit it or replace it with a little plain sugar. Nutritional values Approximately, per serving (if the pie is cut into 14 slices): about 220 kcal, 30g carbohydrates, 7g fats, 4g proteins. Most of the calories come from flour and oil, plus the sugar from the filling. Values are indicative and depend on the size of the slices and how much pumpkin is actually used. Storage and reheating The pie keeps well in the refrigerator for 2-3 days, in a container with a lid or covered with plastic wrap. It can be reheated for a few minutes in the oven on low heat, but it can also be eaten cold. If it sits longer, it becomes softer, but it doesn't lose its taste.
Preparation
First, we prepare the filling. We wash the pumpkin, peel it, and grate it. I used a large pumpkin; you can use half a pumpkin if you don't want too much filling. We put the grated pumpkin with sugar in a pot on the stove and stir continuously until it starts to boil and let it reduce. When it has formed a homogeneous mixture, we let it cool. The dough is made from sparkling water, oil, and flour. We use the same cup when measuring. It is kneaded like a softer bread dough. The dough is divided into 3 pieces. For the cream to spread, we mix the oil with the flour well until it becomes a cream like sour cream, without lumps (see the photo). We take each piece of dough and spread it with the cream, rolling it up, placing one inside the other like in the photos below. When we finish the wrapping process with the three pieces, we divide the dough into two. We roll out the first part of the dough in a square baking tray, greased with oil. We put the cooled pumpkin filling on top. Then we roll out the second part of the dough and seal it well at the edges. With a fork, we prick the entire pie. Then we brush it with beaten egg and sprinkle vanilla sugar on top. It is placed in the preheated oven for 40 minutes on low heat. It is ready when it is nicely browned on top. It is portioned when cooled. It is a delicious pie with a tender crust that melts in your mouth. Enjoy your meal!
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