Wonderful homemade winter dessert pumpkin pie with semolina and raisins. Delicious, soft and juicy that is prepared very quickly and simply. Pumpkin is otherwise extremely healthy, and it is recommended to consume it during its season. Follow recipe.
Ingredients: simple, total time: 60 min.
500 g thin crust/ 12 sheets thin crust
Spread:
3 eggs/ separated
3 Tbsp of sugar
1/2 baking powder/ 5 g
150 g semolina
200 ml yogurt
50 ml oil
Filling:
100 g raisins
rum extract/ or vanilla extract
150 ml lukewarm water
500-600 g pumpkin/ medium grated
and:
60 ml oil spread for thin crust
Preparation:
Prepare all the ingredients as described above.
Separate the egg white from the yolk.
Soak the raisins in lukewarm water and add the extract as desired. Wait 10 minutes. After that, strain.
Beat the egg whites until foamy, then gradually add sugar and beat hard snow on high speed.
Then add baking powder, semolina, and mix with a spatula well.
Pour yogurt and oil, stir again with spatula well to combine ingredients. Set aside.
Peel and deseed the pumpkin then grate in a deep bowl, add vanilla sugar and sugar, stir all well. Set aside.
Place the first crust on the work surface then coat with oil with help of a brush, fold over the second crust and repeat the process.
On the third and fourth crust, you will cover with first semolina and egg filling. Then layer 5 spoonfuls of pumpkin filling, make sure when you put more filling at the very beginning of the crust, spread the rest over the whole crust, then sprinkle raisins on top of it.
Fold the sides inwards and twist them lightly into a roll.
Place on a tray lined with baking paper.
Repeat the process with the other crusts, meaning 1.2 crusts coated with oil, 3.4 crusts semolina filling + pumpkin filling + raisins.
Coat the rolls with the rest of the semolina filling on all sides with the help of a brush.
Bake in a preheated oven, 200 °C, for about 35-40 minutes until golden brown.
When cool, cut into cubes and sprinkle with powdered sugar.
Buon appetito!
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