Puff Pastry Rolls with Pumpkin, Walnut and Dried Apricots
A combination of crispy pastry, soft pumpkin and aromatic nuts. Pairs perfectly with sea buckthorn tea. You can use either unleavened or yeast dough. This amount of ingredients makes 30-40 rolls.
- Total cooking time
- not set
- Number of servings
- 30
- Recipe difficulty
- 3 / 5
Ingredients
for 30 servings
- puff pastry 500 g
- pumpkin 200 g
- dried apricots 100 g
- walnuts 70 g
- sugar 50 g
- vanilla sugar 10 g
- ground ginger 5 g
- cinnamon 5 g
Instructions
Step 1 of 15
Grate the pumpkin on a fine grater.
Step 2 of 15
Finely chop the dried apricots.
Step 3 of 15
Crush the walnuts.
Step 4 of 15
Mix the pumpkin with the dried apricots and walnuts.
Step 5 of 15
Stir.
Step 6 of 15
Add sugar and vanilla sugar.
Step 7 of 15
Stir.
Step 8 of 15
Add cinnamon and ginger.
Step 9 of 15
Stir.
Step 10 of 15
Roll out the pastry sheet to a thickness of about 3 mm.
Step 11 of 15
Spread the filling (I had 2 pastry sheets of 250 g each; I rolled out one sheet, spread half of the filling, and put the remaining filling on the second sheet).
Step 12 of 15
Roll up into a log.
Step 13 of 15
Cut into pieces about 1–1.5 cm wide.
Step 14 of 15
Grease the baking pan with oil or line it with parchment paper. Place the rolls inside. Put them in a preheated oven at 180 degrees. Bake for 20–25 minutes.
Step 15 of 15
Dust with powdered sugar if desired.