Romanian hand-stretched pumpkin pie

Name: Romanian hand-stretched pumpkin pie
Ingredients: 500 g flour; 3 tablespoons oil; 1 teaspoon salt; 200 ml warm water; 800 g peeled pumpkin; 150 g granulated sugar; 1/2 teaspoon cinnamon; 2 tablespoons oil; 8 g vanilla sugar

Dessert - Romanian hand-stretched pumpkin pie by Sidonia D. - Recipia

The dough is stretched until you can see the tablecloth through it; Romanian hand-stretched pumpkin pie develops thin layers and crisp edges. The filling of grated pumpkin, sugar and a little cinnamon sits between delicate sheets, and the top browns nicely; it’s a vegan pie made with hand-stretched dough. I weigh the pumpkin after peeling it, especially when I make a larger batch for a bigger pan. Prep: 45 minutes. Cook: 47 minutes. Rest: 80 minutes. Total time: 172 minutes. Servings: 8. Approximately 422 kcal and 8 g protein per serving.

Ingredients

For the dough

500 g flour
3 tablespoons oil
1 teaspoon salt
200 ml warm water

For the filling

800 g peeled pumpkin
150 g granulated sugar
1/2 teaspoon cinnamon

For brushing and dusting

2 tablespoons oil
8 g vanilla sugar

Preparation

1. Sift the flour onto the table and make a well in the middle. Add 3 tablespoons of oil, the salt and 200 ml warm water; stir first with a spoon, then knead by hand until you have a soft, smooth dough. Slap it against the table, cover it with a cloth and leave it somewhere warm for 10 minutes. 2. Peel the pumpkin, grate it and put it in a frying pan with the granulated sugar and cinnamon. Cook for 12 minutes, until softened and there’s no liquid pooling in the pan. Leave the filling to cool for 20 minutes. 3. Cover the table with a clean tablecloth and sprinkle over a little of the measured flour. Roll out the dough with a rolling pin, cover it with a cloth and leave it for 15 minutes. 4. Carefully stretch the dough sheet with your hands until it extends beyond the edges of the table and you can see the tablecloth through it. Tear off the thick edges and leave it to dry for 5 minutes. 5. Heat the oven to 190°C. Brush the dough sheet with 1 tablespoon of oil, then spread the cooled filling over it. Roll up the dough, using the tablecloth to help, and place the roll in a pan greased with 1/2 tablespoon of oil. Brush the top with 1/2 tablespoon of oil and bake for 35 minutes, until browned and crisp. 6. Cover the pie with a cloth and leave it to cool for 30 minutes. Cut into pieces and dust with vanilla sugar.

Notes

Keep the pie covered in the fridge for up to 3 days; the dough will gradually soften. Choose a firm-fleshed pie pumpkin that’s easy to grate and doesn’t release too much liquid. If the pumpkin is watery, it may need another 3-5 minutes to cook, until no liquid remains in the pan. For a different filling, you can use 700 g grated apples instead of pumpkin. The dough contains gluten. I serve it at room temperature, with unsweetened tea.