Pumpkin Pie Danish Swirls
Makes 24 Small Danishes
- For the Danish Pastry
- 250g Spelt Flour
- 250g Strong White Flour
- 2 tsp Dried Yeast
- 2 tsp Salt
- 75g Raw Cane Sugar
- 2 Eggs
- 100ml Cold Water
- 140ml Warm Milk
- 250g Butter – Cold
- For the Pumpkin Pie Filling
- 600g Pumpkin – Diced and Seeded
- 100g Raw Cane Sugar
- 100g Muscovado Sugar
- 100g Butter – Room Temperature
- 1½ tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ⅛ tsp Ground Cloves
- Place the Flours, Yeast, Sugar and Salt into the bowl of an Electric Mixer with a dough hook.
- Add the Eggs and Warm Milk and mix on a slow speed, gradually add the water until a smooth dough is beginning to form. Turn the mixer up to a medium to fast speed for around 5 minutes to allow the gluten strands to form, scrape around the bowl to bring the dough back together and mix for a further 2 minutes, the mixture should not stick to the sides as much.
- Tip the dough onto a floured surface and quickly form into a ball and Clingfilm. Refrigerate for 1-2 hours.
- While the dough is resting, place the Pumpkin (or Squash) into a roasting tin and into the oven for 1 hour at 180c/Gas 4 to remove the moisture. Try not to let it brown too much by turning halfway through cooking, once cooked remove from oven and allow to cool.
- Place the cold Butter between 2 sheets of baking parchment and flatten into a rectangle approximately 30cm by 25cm and refrigerate.
- Once the Pumpkin has cooled, puree as smooth as possible and add the spices, sugars and room temperature butter and mix together. Once evenly mixed, refrigerate until needed.
- Take the dough out of the fridge and roll out into a rectangle roughly 45cm by 28cm. Place the butter at one end of the dough which should leave a third of the dough with no butter on it, fold this on top of the butter, then fold the third with the exposed butter onto the top and crimp to encase the butter. Cover and chill for 20 minutes to allow the butter to harden a little.
- Take out the pastry and place onto a floured surface, roll out the pastry into a long rectangle, fold over one third until it reaches halfway, then fold the other part over it. This is how it should look.
- Repeat another 2 times, making sure the parts with the fold is folded back towards the middle as this will stop the butter from leaking out.
- Cut the pastry in half and roll into a long rectangle.
- Spread the mixture thinly and evenly across the pastry, ensuring you leave a half inch gap at the top to egg wash.
- Roll up the pastry gently while keeping the rolls fairly tight to get a spiral effect, place the roll onto a tray and place into the freezer for 10 minutes for the pastry to harden. Do not leave any longer than this otherwise it will make the yeast unable to work.
- Slice into 1 inch spirals and lay flat onto a tray leaving a reasonable distance between each swirl to allow the dough to expand. Egg wash the tops and the sides, sprinkle with sugar and allow to prove in a warm area for 20 minutes. Preheat your oven to 220C/Gas Mark 7.
- Place into the hot oven and cook for 10 minutes until golden brown and crispy on the outside.
- To decorate, mix together a little water with some Icing Sugar and Ground Cinnamon and pipe over some zig zags.
sounds great and tasty…hope to try one, when I am at Dev Aura at the beginning of November with the course of Vicki Engeham 🙂
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