Savory Pumpkin Pastries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 171 mg | (4 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 350 grams Pastry flour
- 1 tsp salt
- ½ cube fresh Yeast (21 grams)
- 1 tsp sugar
- Pastry flour (for the work surface)
- For the filling
- 400 grams Pumpkin (such as Hokkaido)
- 1 stalk Leeks
- 2 garlic cloves
- 4 Tbsps Canola oil
- salt
- freshly ground peppers
- 180 grams shredded Gouda
- 1 egg
- 2 Tbsps Sour cream
- 1 egg yolk
- 2 Tbsps milk
Preparation steps
For the dough: In a large bowl, mix the flour with the salt. Make a well in the center, crumble in the yeast and sprinkle the sugar on it. Add 2-3 tablespoons lukewarm water, stir until smooth, cover and let rise 15 minutes. Gradually add 150 ml (approximately 2/3 cup) of lukewarm water and knead to a smooth dough. If necessary, add more flour. Cover and let rise in a warm place for 45 minutes.
Meanwhile, finely dice the pumpkin pulp. Rinse the leek well and finely dice. Peel and finely chop the garlic. Heat the oil in a skillet and saute the vegetables until tender, 5-8 minutes, season with salt and pepper. Transfer to a bowl and mix with the cheese, egg and sour cream.
Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.
On a floured surface roll the dough out to a 60 x 35 cm (approximately 24 x 14-inch) rectangle. Spread the pumpkin filling over the dough, leaving a 1-inch border all around. Starting at one long end, roll up the dough, enclosing the filling.
Cut into 1 cm (approximately 1/2-inch) thick rolls. Place on the baking sheet. In a small bowl, whisk together the egg yolk and milk and brush a thin coat over the pastry. Bake until golden brown, about 25 minutes.
