Ingredients
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For the dough
For the filling
For the topping
Method
-
Knead the dough
Knead the flour, water, oil and salt into a smooth, elastic dough, then cover it and leave it to rest.
30 min -
Make the filling
Mix the grated pumpkin with the sugar, vanilla sugar and cinnamon, and leave it to stand while the juices release a little.
10 min -
Stretch the dough
Divide the rested dough into two portions, brush with oil and stretch as thinly as possible.
-
Layer and roll
Spread butter over the stretched sheets, scatter the filling evenly over them, then roll the dough up tightly, shape it into a snail and place it in a baking tray.
-
Bake
Bake in a preheated oven at 180 degrees until golden brown, when the pastry is crisp and the pumpkin has softened.
45 min -
Serve
Once out of the oven, brush with the remaining butter, rest briefly, then slice and serve.
10 min
| Nutrient | Total (8 slices) | 1 slices |
|---|---|---|
| Energy | 4 230 kcal | 528 kcal |
| Fat | 170 g | 21 g |
| of which saturates | 60 g | 7,5 g |
| Carbohydrates | 628 g | 78 g |
| Protein | 62 g | 7,8 g |
| Fibre | 30 g | 3,7 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: pumpkin, vanilla sugar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
For sensitive digestion: flour (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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