Pumpkin Vertuta
Thin stretched dough, juicy grated pumpkin and warm cinnamon come together in a golden Moldovan vertuta spiral.
Ingredients
- wheat flour600 g
- water200 ml
- milk100 ml
- oil50 ml
- butter30 g
- sugar100 g
- salt1 tsp
- pumpkin700 g
- cinnamon1 tsp
- egg yolk1 pcs
Instructions
Sift the flour, add the salt and sugar. Pour in the water, milk and oil, add the melted butter and knead a soft, elastic dough for 10 minutes.
Cover the dough with plastic wrap and refrigerate for 40 minutes until it becomes pliable.
Peel the pumpkin, remove the seeds and grate it on a coarse grater.
Divide the dough into 4 pieces. Roll out each piece on an oiled surface into a very thin sheet, taking care not to tear it.
Brush the sheet with oil, spread a portion of the grated pumpkin over it, and sprinkle with sugar and cinnamon. Roll the sheet up into a long roll.
Coil the roll into a spiral and transfer it to a baking sheet lined with parchment. Repeat with the remaining dough and filling, placing the vertutas apart from one another.
Beat the egg yolk and brush it over the surface of the vertutas. Bake in an oven preheated to 180 °C for 40–45 minutes, until golden brown. Serve warm.
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