The pumpkin shortcrust roll, a soft and delicious dessert with a dark chocolate filling that makes it amazing. I love every kind of shortcrust pastry, the soft, the crunchy, I love all versions of shortcrust pastry, but I particularly love this version with pumpkin; I like the flavor and texture that pumpkin gives to the dough.
I have already made a pumpkin shortcrust roll, here you can find the recipe, but with completely different ingredients for both the pastry and the filling. This time I chose a filling made with very bitter or almost bitter dark chocolate, which pairs perfectly with the sweetness and texture of the pastry. I recommend trying this dessert, 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 dark chocolate.
DON’T MISS THESE RECIPES WITH SHORTCRUST PASTRY
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
pumpkin shortcrust roll, a soft and delicious dessert with a dark chocolate filling that makes it amazing, also cooked in an air fryer
- for the shortcrust, click here
- 5 oz dark chocolate at 75%
- water (q.s.)
- unsweetened cocoa powder (q.s.)
- powdered sugar
Steps
LET’S PREPARE THE ROLL
First, prepare the shortcrust pastry by following this recipe
Roll it out into a rectangle, cover the entire surface with chopped dark chocolate, and then start rolling from the longer side. To make it easier, roll the dough out on a sheet of parchment paper; it will be simpler to roll. Place the dessert in a loaf pan and bake in the oven at 356°F for about 30 minutes or, as I did, in an air fryer for 20 minutes at 392°F. Meanwhile, pour some water into a small bowl and then add the cocoa, stirring until you reach a slightly thick consistency. When the dessert is cooked, take it out of the oven and add the chocolate sauce with the help of a fork, then sprinkle with powdered sugar.
