This Pumpkin Roll Recipe is a personal choice for busy moms autumn desert and Halloween treat.
Pumpkin Roll Recipe
Ingredients
For the Pumpkin Filling
• 4 cups baked pumpkin
• 4 tablespoons sugar
• ½ tablespoon ground ginger
• ½ tablespoon ground cinnamon
• 2 tablespoons vanilla extract
• 1 egg
For the Pastry
• Ready-made puff pastry rolls
For the Topping
• White chocolate (amount as desired)
• 40 grams of butter
Instructions:
Prepare the Pumpkin Filling
1. Bake the Pumpkin: Preheat your oven to 350°F (175°C). Cut the pumpkin in half, remove seeds, and bake until tender. Once baked, scoop out the flesh.
2. Mix Ingredients: In a large bowl, combine the baked pumpkin, sugar, ground ginger, ground cinnamon, vanilla extract, and egg. Mix until smooth and well blended.
Prepare the Pastry Rolls
1. Roll Out Puff Pastry: On a floured surface, roll out your ready-made puff pastry.
2. Spread Filling: Evenly spread the pumpkin filling over the puff pastry.
3. Roll and Cut: Carefully roll the pastry into a log shape. Cut into small rolls (about 1 inch thick).
4. Brush with Egg: Beat an egg and brush it over the tops of each roll for a golden finish.
Baking
1. Bake: Place the rolls on a baking sheet lined with parchment paper. Bake in the preheated oven for about 40 minutes or until golden brown.
Prepare the Topping
1. Melt White Chocolate: In a heatproof jar, melt white chocolate using a double boiler method (place the jar in a pot of simmering water). Stir gently until smooth.
2. Melt Butter: In a separate pot, melt 40 grams of butter over low heat.
3. Combine: Once the white chocolate is melted, gently stir in the melted butter until fully combined.
Serve
Drizzle the white chocolate topping over the baked pumpkin rolls while they are still warm for a delightful finish. Enjoy your delicious pumpkin rolls!
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