- For the pastry
- 9 ounces Pastry flour
- 6 tablespoons water
- 1 tablespoon olive oil
- 5 teaspoons butter
- 1 egg
- 1 pinch salt
For the pastry, pile the flour on a work surface and make a well in the middle. Add all the other ingredients to the well, bring together and knead to a smooth dough. Wrap in plastic wrap and leave to rest for an hour in the fridge.
For the filling, peel the pumpkin, remove the seeds and grate the flesh coarsely. Peel and chop the garlic.
Sauté the garlic, rosemary and almonds with half the butter, add the pumpkin and raisins and season with salt, pepper and paprika. Cook for about 8 minutes over medium heat.
Remove from the heat and allow to cool. Coarsely chop the ricotta and fold in gently.
For the pastry, spread out a large kitchen towel and dust with flour. Roll out the pastry with a rolling pin and then thin it out with the back of your hands. The pastry should be very thin. Cut off any thick edges.
Brush the pastry with butter and shower along one-third with ground almonds. Spread the filling over the almonds and drizzle with the sour cream.
Using the kitchen towel, roll up the pastry and place with the seam down on a greased baking sheet. Brush with butter and bake for about 30 minutes until golden brown in a preheated oven at 350ºF.
Suggestion: Serve with crème fraîche and chives.