Crumbly, very fragrant, and delicious. The Pumpkin Shortcrust Pastry will make your cookies and pies unique. The pumpkin pulp will make the dough more colorful, fragrant, and really crumbly.
Playing with shortcrust ingredients is becoming my passion. The scent and handling of the dough relax me a lot. So I tried adding pumpkin to the dough, and the result was amazing. The shortcrust is fragrant, crumbly, and with a unique sweetness.
Find out how to make it yourself now.
TRY ALSO:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter
Ingredients for Pumpkin Shortcrust Pastry
- 1/2 cup sugar
- 1 pinch salt
- 1/2 cup butter
- 1 egg yolk
- 3/8 cup pumpkin (Cooked pumpkin pulp link to recipe)
- 1 3/4 cups flour
- Half teaspoon baking powder
- to taste cinnamon (optional)
Tools
What you need to prepare Pumpkin Shortcrust Pastry
- 1 Stand Mixer stand mixer
- 1 Rolling Pin rolling pin
Steps for Pumpkin Shortcrust Pastry
Clean and slice the pumpkin. For this recipe, I used butternut squash, naturally very sweet and fragrant, but delica pumpkin will work just fine too.
You can cook the pumpkin as indicated in the recipe here, as we will need the cooked pumpkin pulp.
In a stand mixer, fit the paddle attachment and first add the sugar, salt, and very cold butter, and let it work. Then add the egg and the cooked pumpkin pulp. Let it work at high speed. Then add the flour and baking powder in a shower. Once all the ingredients are combined, turn off the mixer and move to a well-floured work surface. Work with your hands until you form a nice dough ball.
This dough needs to rest in the fridge or freezer for 30 minutes.
You can use it for your preparations once it is well chilled.
Tips and Notes
You can enrich the dough with cinnamon or grated orange peel depending on the taste or the use of the shortcrust pastry.
Ideal for making cookies (also enriched with chocolate chips) or pies. Since this shortcrust pastry is already sweet, I recommend not overdoing the sweetness of the filling.
It keeps in plastic wrap, in the freezer, for a month.
