Also pumpkin in desserts is totally a thing. I know the American/Canadians have been doing it probably forever. But I've only just jumped on board, and I'm pretty much a convert. The first time I had a slice of pumpkin filled dessert I was in London, celebrating Thanksgiving with a lovely Canadian, at work with a bunch of Irish and Welsh. I know it sounds like the start of a ridiculous joke but it was absolutely beautiful. Pumpkin cinnamon filling, in a delicious buttery, lardy pastry. HEAVEN.
Pumpkin & Maple Pecan Scrolls
recipe adapted from Delicious Magazine
makes 12 scrolls
350g butternut pumpkin, peeled and diced (alternatively you can use 3/4 cup tinned pumpkin puree if you can get your hands on some)
1/2 cup milk
7 gm (1 1/2 tsp) dried instant yeast
1 + 2 extra tbs caster sugar
2 1/2 cups wholemeal flour
1 cup plain white flour
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp mixed spice
1/4 cup brown sugar
150g butter, melted and cooled slightly
1 cup sultanas
1 earl grey tea bag
1/2 cup brown sugar
2 tbs castor sugar
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/3 cup maple syrup
3/4 cup pecans
Cream Cheese Frosting
75g cream cheese, softened
2 1/2 tbs maple syrup
1 tbs milk
Place the diced pumpkin with one tablespoon of water in a heatproof bowl. Cover and microwave on high for 6 minutes, or until the pumpkin is tender. Drain off any excess liquid, and blend until it becomes a smooth puree. You should have 3/4 cup puree. Set aside to cool.
Gently warm the milk to about blood temperature. In a small bowl combine the milk, yeast and one tablespoon of caster sugar. Set aside for 10 minutes, or until foamy.
In a large bowl of a stand mixer (fitted with a dough hook) combine the flours, the remaining 2 tablespoons of caster sugar and spices. Add in the yeast mixture, egg, pumpkin puree and almost two thirds of the melted butter (about 90g). Beat on a medium speed for about 3 minutes, until it comes together and forms a wet stickyish dough. This can be done by hand but will just take a little longer to knead. Tip onto a well floured surface and knead for another minute or two until the dough is smooth. Place in a clean, oiled bowl and cover with a tea towel for an hour (or until doubled in size.)
Meanwhile for the filling, soak the sultanas with the tea bag, and enough boiling water to just cover them. Drain. Combine the sugar and spices in a small bowl. Set aside until needed.
Turn the dough out onto a lightly floured surface, and roll it into a rectangle, about 30cm by 40cm. Brush with the remaining melted butter, sprinkle over the spiced sugar, the sultanas, the pecan halves (just crumple them in your hands) and drizzle with the maple syrup. Roll the dough up from the long side to form a log. Cut into 12 even pieces and place inside a greased baking dish (about 30cmx30cm) You want the scrolls to fit snugly. Cover and leave in a warm place to rise for another hour or so, or until doubled in size.
Preheat the oven to 180ºC.
Bake the scrolls for 25 minutes, until golden. Cool slightly in the pan, and transfer to a wire rack.
For the cream cheese frosting, mix together the cream cheese and maple syrup, thinning slightly with milk if needed. It should be the consistency of runny cream. Drizzle on top of the scrolls and eat immediately. Best eaten on the day they are made, but will hold up to the next day (with a quick zap in the microwave.)