Traditional pumpkin pie | Aromatic and crispy
(0)
65 min
Under an hour
Sezamo
Plăcintă tradițională românească de toamnă, cu foi subțiri rumenite și crocante, umplute generos cu dovleac plăcintar călit, nucă crocantă și scorțișoară aromată.
Preparation method
Preparing the aromatic filling
Peel and deseed the pie pumpkin, then grate the flesh on a coarse grater. Place the grated pumpkin in a large saucepan over medium heat, along with the granulated white sugar and the two packets of vanilla sugar.
Cook the pumpkin for 10-15 minutes, stirring occasionally, until it softens and the released juice reduces. Turn off the heat, let the mixture cool for 5 minutes, then stir in the ground cinnamon, wheat semolina (which will absorb excess moisture), and coarsely chopped walnut kernels. Allow the filling to cool completely.
Rolling and shaping the pie
Preheat the oven to 180°C and line a round (or rectangular) baking pan with baking paper. Melt the unsalted butter over low heat or in the microwave.
Chef's tip
Cooling the filling completely before assembly is essential: warm steam would soften the delicate pastry sheets and prevent them from becoming crispy.
If you prefer a more intense nutty flavor, toast the walnut kernels for 2-3 minutes in a dry pan before chopping and adding them to the filling.
15 min
Under an hour
