Swirls with Pumpkin
by Editorial Staff
Whirligig with pumpkin is a fragrant homemade, one might say, “folk” pastry for the whole family. The dough turns out to be crispy on top and tender on the inside, and the filling is so juicy that you just lick your fingers! But get ready, working with the dough requires a certain skill, and beginners will have to try. However, this Moldovan dish is definitely worth your while.
Servings: 4
Cook: 2 hours 10 minutes
Ingredients
For the dough:
- Water – 160 ml
- Apple cider vinegar – 2 tbsp
- Vegetable oil – 3 tbsp + for working with dough
- Flour – 300-320 g (2 cups with a capacity of 250 ml) + for working with dough
- Salt – 0.5 teaspoon
For filling:
- Pumpkin (pulp) – 500 g
- Sugar – 2-3 tbsp
For lubrication, twirl:
- Sour cream – 1 teaspoon
- Yolk – 1 pc.
Directions
- Sift the flour into a bowl.
- In a small container we combine water, salt, vinegar and vegetable oil. Mix well.
- Prepare the dough: make a depression in the flour and pour in the mixture of liquid ingredients.
- Knead a fairly tight dough.
- Sprinkle the table with flour, spread the dough. Knead the dough for about a minute.
- Cover the dough with a towel or cling film and leave for 15 minutes.
- Then knead the dough for another 3 minutes. We form a sausage from the dough.
- Cut the sausage into 6-8 pieces. The weight of each piece should be 70-80 grams.
- We form koloboks from these parts of the dough and leave them under a towel or cling film for another 30 minutes.
- Making the filling. To do this, peel the pumpkin, rub the pulp of the pumpkin on a coarse grater.
- Pour in sugar and mix the filling. We leave it while we form the cakes for the twirl. During this time, the pumpkin will let out the juice.
- Grease a large flat plate or dish with vegetable oil.
- Roll out the dough ball and stretch it with your fingers into a thin cake with a diameter of about 25 cm.
- Lubricate the cake with vegetable oil.
- Then we transfer the cake to the prepared dish.
- We also do with the remaining balls of dough.
When all the cakes are formed, oiled and stacked on a dish, turn them over so that the first cake is on top, which is better oiled. - Throw the pumpkin filling on a sieve and squeeze well.
- We spread the cake on the table, greased with vegetable oil. If the dough is so thin that it breaks a little somewhere, this is not critical.
- Bend 5-6 cm from one side of the cake.
- Spread the filling evenly on the folded edge.
- Roll the stuffed flat cake into a tourniquet.
- Pull the resulting tourniquet and twist it.
- We fold the tourniquet on the table into a spiral, forming a twirl. We do this with all the dough and filling.
We turn on the oven to heat up to 190 degrees. - Cover the baking sheet with parchment. Put the twirls on a baking sheet.
- Mix the yolk with sour cream.
- Lubricate the twirls with the resulting mixture, send them to a preheated oven and bake for 30 minutes at a temperature of 190 degrees.
Then we increase the temperature to 200 degrees and bake the twirls for another 15 minutes.
- The pumpkin swirls are ready. Let them cool down a little.
- We remove the twists from the baking sheet and serve to the table.
Have a nice tea!
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