How often do you crave something tasty to nibble on, I often do!!
Here are the CRUNCHY PASTRIES with pumpkin and herbs and many mixed seeds, the solution for when you want something light but very tasty and flavorful!
The pastries are very fragrant due to the addition of fennel seeds and rosemary, the pumpkin gives them a slightly orange color, they are crunchy and delightfully crispy, one leads to another and they are addictive.
The crunchy pastries with pumpkin and herbs are perfect autumn snacks to serve for appetizers, starters, bread substitutes, they pair perfectly with cold cuts, cheeses, also great as a snack to munch on while watching TV at any time of the day!
I highly recommend trying them, they are truly delicious.
TRY THESE SNACK VARIATIONS TOO
tarallini with hazelnuts and almonds –
flavored snacks
- Difficulty: Very Easy
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Crunchy Pastries with Pumpkin and Herbs
- 4 cups re-milled semolina
- 7 oz pumpkin
- 0.3 oz fresh yeast
- 1/3 cup water
- 2 tbsps olive oil
- 1 tsp salt
- 1 tsp fennel seeds
- 1 tsp dried rosemary (powdered)
- to taste mixed seeds
Tools
- 1 Stand Mixer
- Blender / Mixer
- 1 Rolling Pin
- 1 Pizza Cutter
- Baking Sheet
- Oven
- 1 Brush
Preparation for Crunchy Pastries with Pumpkin and Herbs
Start by cleaning the pumpkin, weigh 7 oz without the skin, cut it into small pieces, and cook in the microwave at 900 watts for about 5 minutes.
You can also steam it on the stovetop or in the oven.
When soft, blend it with a mixer or mash with a potato masher until it becomes a puree.Let the puree cool slightly, then place it in the bowl of a stand mixer or a mixing bowl by hand, add the water and crumbled yeast, let it dissolve then add the oil, salt, fennel seeds, and dried or fresh crushed rosemary and finally the flour.
Continue working until you get a smooth and soft consistency.Cover the dough and let it rise for about 2 hours until it has doubled in volume.
After the necessary time, turn it onto a work surface sprinkled with plenty of semolina flour and roll it out into a thin sheet.
Cut the sheet into rectangular strips or any shape you prefer.Brush the baking sheets, stretch the rectangles by hand, lengthen them further, and then lay them on the tray.
Brush the pastries with oil and sprinkle with more mixed seeds, press them slightly with your hands to make them adhere well.
Bake the pastries in a preheated oven at 392°F for about 10-12 minutes, you can use either a static or fan oven, adjust by eye when they are nicely golden, turn off the oven. Cooking time also depends on your oven’s power.
Let the crunchy pastries with pumpkin and herbs rest inside the turned-off oven, with the door slightly open for another 5 minutes or so. Remove from the oven, they are already dry and crunchy, serve when thoroughly cooled!
Tips and Variations
You can also use all-purpose flour for this dough.
If you don’t have dried rosemary, use fresh chopped or other herbs.
The pastries can also be fried in hot oil for an extra touch of flavor.
To maintain crispness, store in a sealed container or clear food bags after cooling.
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