Pumpkin and walnut pie (rolls)

Pumpkin and walnut roll pie is a recipe that brings a touch of autumn to any meal. The combination of sweet pumpkin with the rich flavor of walnuts creates an explosion of tastes that will surely delight your taste buds. This pie is perfect for a simple weekend dessert or for special occasions. I will share each step with you so that you achieve a perfect result, and at the end, I will provide tips on how to customize it or combine it with other dishes.

Total preparation time: 1 hour and 15 minutes
Preparation time: 30 minutes
Baking time: 30-45 minutes
Number of servings: 8-10

Ingredients:
- 900 g grated pumpkin (about one medium pumpkin)
- 50 g butter
- 150 g sugar (you can adjust according to your preferences)
- 4 packets of vanilla sugar
- 1 pack of pastry sheets (about 400 g)
- Oil for greasing the sheets
- 250 g roasted walnuts (preferably freshly roasted)
- Powdered sugar for dusting at the end

Ingredient tips:
- Pumpkin: Choose a fresh pumpkin, preferably butternut or hokkaido, which have a more pronounced natural sweetness.
- Walnuts: I recommend using Romanian walnuts, as they have an intense flavor. Roasting them in the microwave is quick, but you can also opt for roasting in a conventional oven at 180 degrees for 10-15 minutes.
- Pastry sheets: Choose thin sheets to achieve crispy rolls.

Preparation:
1. Preparing the pumpkin: Peel the pumpkin, remove the seeds, and cut it into large pieces. Grate it using a large grater. This step will release the natural juices and rich aroma of the pumpkin.

2. Cooking the pumpkin: In a pot, melt the butter over low heat. Add the grated pumpkin, sugar, and vanilla sugar. Mix well and let it cook for about 15 minutes, until the pumpkin becomes soft and slightly caramelized. Then, let it cool.

3. Preparing the walnuts: Roast the walnuts in the microwave or in the oven until the skin starts to peel. Once cooled, rub the kernels between your palms to remove the shells and crush them into small pieces using a rolling pin or by hand.

4. Mixing the ingredients: Once the pumpkin has cooled, add the roasted walnuts and mix well to achieve a homogeneous composition.

5. Assembling the rolls: Preheat the oven to 180 degrees. Spread a pastry sheet on a clean surface and grease it with oil using a kitchen brush. Add a portion of the pumpkin mixture (about a quarter of the amount) in the center, fold the edges of the pastry sheets over the filling, and roll tightly. Repeat this step for the other rolls.

6. Baking: Place the rolls on a baking tray lined with parchment paper. Grease them with oil and bake in the oven for 30-45 minutes, until they become golden and crispy.

7. Serving: After removing them from the oven, let the rolls cool slightly, then dust them with powdered sugar for a special appearance. Cut them into portions and enjoy them with a fragrant tea or coffee.

Frequently asked questions:
- Can I use canned pumpkin? Yes, but make sure it is well-drained to avoid excess moisture.
- What other nuts can I use? Almonds or hazelnuts are excellent alternatives and bring a different texture.
- How can I store the pie? You can keep the rolls in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.

Variations:
- Pumpkin and apples: Add a few pieces of apples to enhance the flavor.
- Spices: You can add cinnamon or nutmeg to the pumpkin mixture for an even more intense autumn flavor.

Nutritional benefits:
Pumpkin is an excellent source of vitamins A and C, fiber, and antioxidants, while walnuts provide omega-3 fatty acids and protein. This pie is not only delicious but also packed with nutrients that support health.

Serving suggestion:
To add a touch of indulgence, you can serve the rolls with a spoonful of sour cream or Greek yogurt. These will perfectly complement the sweetness of the pie.

I conclude with a thought: each recipe is an opportunity to bring joy into the lives of loved ones. So, put on your apron, gather your ingredients, and enjoy the cooking process! Enjoy your meal!