Pumpkin and Chicken Snails

Name: Pumpkin and Chicken Snails - Fabia P.
Ingredients: 1 sheet of puff pastry; 800 g pumpkin; 100 g grated coconut; 200 g sugar; a few drops of vanilla essence. For brushing: a little butter; a few tablespoons of milk.

Desert - Pumpkin and Chicken Snails by Fabia P. - Recipia

After seeing the recipe for Pumpkin and Coconut Spirals at Nicoleta64, I was immediately inspired to try it, especially since I love both pumpkin and coconut. So I made a visit to the market, bought a fresh pumpkin, and prepared to implement the recipe. Thank you, Nicoleta, for this wonderful inspiration! The first step was to take the pastry sheet out of the fridge, ensuring it was well chilled. I peeled the pumpkin, removing the skin, and grated it on a large grater. Its sweet and slightly meaty aroma filled the kitchen, and I felt increasingly excited. I placed the pumpkin in a pan and sautéed it over medium heat, adding sugar and vanilla essence. I stirred constantly to ensure the pumpkin softened evenly, releasing its natural juices and delicious flavors. After a few minutes, the pumpkin began to soften. I transferred it to a strainer, allowing the juice to drain well, occasionally pressing with a spoon to speed up the process. It is important for the pumpkin to be well-drained; otherwise, our spirals might become too wet. Once it cooled, I spread the pumpkin evenly over the pastry sheet, creating a beautifully colored and fragrant base. Next, I sprinkled coconut on top of the pumpkin, adding an exotic touch and a pleasant contrast of textures. Then, I started rolling the pastry sheet tightly, along its width, being careful not to tear it. To facilitate slicing the pieces, I placed the roll in the freezer for about 20 minutes to firm it up a bit. After the waiting time, I took the roll out and cut it into slices of about 1.5-2 cm, each piece promising an explosion of flavor. I brushed them with a mixture of melted butter and a few tablespoons of milk for added flavor and shine. Then, I placed the slices on a baking tray lined with parchment paper, ensuring they were well spaced apart. I preheated the oven to 180°C and put the tray in the oven for 25-30 minutes. In the meantime, the delicious aroma of pumpkin and coconut spread throughout the house, making me eagerly await tasting them. After the time was up, I took the spirals out of the oven, and the result was simply amazing – 15 golden pieces, with a crispy texture on the outside and a soft, fragrant center. This recipe is not only delicious but also a wonderful way to bring a touch of autumn to every meal.