Preparation

• Clean the pumpkin, removing the peel, seeds, and strings. Cut it into thin slices or large chunks. You can steam it until it’s soft, or bake it in the oven for about 40/50 minutes at 356°F until it appears dehydrated. You will get about 7 oz of flesh or slightly more. Once cooked, let it cool.

  Meanwhile, coarsely chop the toasted hazelnuts with a tablespoon of sugar (which will prevent the hazelnuts from releasing oil).

  When the pumpkin is cold, transfer it to a blender or food processor bowl. Add the remaining sugar, a pinch of salt, cinnamon, and the liquid cream.

  Blend until you obtain a smooth, firm, and compact puree. If the puree appears too hard or still fibrous, you can add another teaspoon of liquid cream and the liqueur, until you achieve the right consistency; finally, add the hazelnut crumbs and mix it into the pumpkin puree.

  Unroll the rectangular puff pastry. Divide each roll into two strips; in this way, you will get 4.

  On each strip, place a dollop of pumpkin cream, spacing them about a finger’s width apart. Fold the free part of the puff pastry over the filling.

  Use your fingers to press out excess air and cut the tortelli. Seal the edges with the tines of a fork and proceed in the same way with the other puff pastry strips until you have used up the pumpkin and hazelnut cream.

  Place the tortelli on a baking sheet lined with parchment paper and put them in the fridge because puff pastry doesn’t like to be handled too much; in this way, it will puff and flake perfectly when baking.

  Meanwhile, preheat the oven to 392°F. When it has reached temperature, bake our tortelli halfway up for about 20 minutes or until they appear puffed and golden. Let them cool completely before dusting with powdered sugar or unsweetened cocoa.