Savory Pumpkin Pandorini.
Today I present to you my Pumpkin Pandorini: they are very soft, very easy to make, and above all, super versatile.
For the dough, I used the Delica pumpkin, which I find perfect for its texture and sweetness, but feel free to use the variety of pumpkin you prefer!
They are delicious to eat as they are, by themselves, but try slicing them to fill with cold cuts or spreads, or make them a spectacular appetizer with a drizzle of cheese fondue! They are perfect to present for your Christmas menu or any party.
To make them I used silicone molds in the shape of pandoro. If you like them and want to buy them, you will find the direct link below, in the “Tools” section. But now, come with me and let’s start baking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Savory Pumpkin Pandorini
- 2 1/2 cups all-purpose flour
- 1 1/4 cups Delica pumpkin (Cooked)
- 2 oz cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup milk
- 2 eggs
- 1 tsp salt
- 1 packet instant yeast for savory preparations
Tools for Savory Pumpkin Pandorini
- 2 Pandoro molds
Steps for the Pandorini
In a large bowl, work the eggs with the salt until they are slightly frothy.
Add the oil and milk and mix well to combine them.
Incorporate the cooked pumpkin: if you used Delica pumpkin, just mash it with a fork (it will quickly turn into a cream); otherwise, add the cooked and previously blended pumpkin. Mix the batter.
Add the sifted flour and the instant yeast for savory preparations. Mix briefly, working the dough just enough to eliminate lumps.
Finally, add the grated cheese. You can also grate it coarsely, to give more flavor and texture.Mix one last time to distribute it evenly.
Fill the silicone molds with the batter, without reaching the rim.
Bake in a preheated static oven at 350 degrees for 23-25 minutes.
Remember to always do the toothpick test to ensure they are perfectly cooked inside.
Allow the pandorini to cool completely inside the mold before unmolding them.
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Storing the Pumpkin Pandorini
The pandorini stay soft for 1-2 days at room temperature, sealed in an airtight container. If you make them in quantity, you can store them in the refrigerator for 3-4 days or freeze them to have them ready when needed!
