Pumpkin shortcrust roll super soft and delicious with a hazelnut cream filling that makes it even more inviting. I love pumpkin and especially pumpkin desserts, and after preparing the delicious pie with pumpkin and apple cream, I wanted to make another dessert with a rustic appearance but that remained soft and creamy, and since my shortcrust roll with Nutella is particularly loved by everyone, I decided to make this delicious roll with hazelnut cream but with pumpkin, and I must say it turned out to be an amazing dessert. If you also love pumpkin, try this roll and I’m sure it will win you over from the first bite. Let’s see what we need to make the pumpkin shortcrust roll with chocolate.
TRY THESE RECIPES, THEY ARE SPECIAL
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
SOFT AND CREAMY PUMPKIN SHORTCRUST ROLL WITH CHOCOLATE COOKED IN AIR FRYER AND OVEN
- 5 oz pumpkin (cooked)
- 1 1/4 cups flour
- 5 1/3 oz peanut butter
- 3 7/8 oz butter (soft)
- 1/2 cup brown sugar
- 1 egg
- chocolate chips (to taste)
- ground cinnamon (to taste)
- Half teaspoon baking powder (level)
- powdered sugar (to dust over)
- brown sugar (to dust over)
Steps
LET’S PREPARE THE SHORTCRUST ROLL
Pour the soft butter and brown sugar into a bowl and beat them with an electric mixer until they become creamy, then add the mashed pumpkin pulp, the egg, and the rest of the ingredients, mix everything well, and finally add the chocolate chips and mix them well with a spoon. Let the dough rest in the refrigerator for at least 1 hour, or you can leave it in the refrigerator overnight and prepare the roll the next day. Consider that the dough will be very soft and sticky, but that’s how it should be. Pour the dough onto a sheet of parchment paper, wet your hands, and spread the dough out, trying to spread the hazelnut cream in the center. With the help of the parchment paper, try to roll up the dough and gradually sprinkle it with the powdered sugar and brown sugar mix, which will make the task easier. Place the roll in a loaf pan and let it rest in the refrigerator for at least 1 hour. After resting, cook the roll either in an air fryer as I did at 392°F for 20 minutes or in an oven at 356°F for about 35 minutes. Consider that once cooked, it will remain a bit soft, but once it cools, it will take on the right consistency. Try it, and you’ll see how delicious it is.
