Dolcemente Venzone


  • 2.5 cups wheat flour
  • 100 grams cold butter (cubed)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking powder
  • A pinch of salt
  • 1 cup sweet pumpkin puree (roasted and drained)
  • 1/2 cup finely chopped roasted almonds
  • 1/2 cup finely chopped walnuts
  • 1/2 cup raisins (softened in warm water)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves or grated nutmeg
  • 2 tablespoons honey or brown sugar
  • Powdered sugar or sliced ​​almonds


Mix the honey (or brown sugar), chopped almonds, walnuts, drained raisins, cinnamon, and cloves into the smooth, roasted pumpkin puree. Set the mixture aside.

In a deep bowl, rub the flour, cold butter, and sugar together with your fingertips until the mixture resembles coarse crumbs. Add the egg, baking powder, and salt, and knead until a soft, cohesive dough forms.

Divide the dough into two equal pieces. Roll each piece out between two sheets of parchment paper into a disk or rectangle, approximately half a centimeter thick.

Spread the prepared pumpkin and nut mixture over the center of one piece of dough. Place the second rolled-out dough on top and seal the edges by pressing down with your fingers or a fork. (Alternatively, you can shape them into individual shuttle-shaped pastries or hand pies).

Bake in a preheated oven at 180°C (top and bottom heat) for approximately 25–30 minutes, or until the top turns a light golden yellow. 


ENJOY YOUR MEAL

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