Santa Luzia pumpkin pastries with butter

Santa Luzia pumpkin pastries with butter. Fresh pumpkin, Sugar, white, Ground cinnamon.

Trás os Montes — receituário regional

45 + 60 min · 24

Ingredients

• 1000 g Fresh pumpkin
• 600 g Sugar, white
• 3 g Ground cinnamon
• 0.3 g Ground black pepper
• 500 g Unenriched white all-purpose wheat flour
• 125 g Butter
• 50 g Raw egg
• 150 g Whole milk
• 2 g Table salt

Preparation

1. Dice the peeled pumpkin. Cook covered with 500 g sugar over low heat for 25–30 minutes, then uncover and stir until a thick jam forms. Add cinnamon and pepper; cool completely.
2. Rub butter into the flour. Mix in the remaining 100 g sugar, egg, milk and salt; knead briefly. Rest for 20 minutes. Heat the oven to 180°C.
3. Roll the dough thinly and cut twenty-four squares. Divide the cooled pumpkin jam between them. Fold the four corners towards the centre and pinch to close. Bake on a lined tray for 25–30 minutes until golden.