Syruped Butternut Squash Pie with Walnuts and Cinnamon

11/12/2017
Topato
fromTopatoDarth Vader566459693
"Diet or no, we`ll be trying this juicy pumpkin pie, no matter what."
Preparation30 min.
Cooking50 min.
Тotal80 min.
Servings6
Cook
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  • Rating4 out of 5
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Ingredients

  • dough
  • flour - 2 cups (500 g)
  • water - 1 cup (250 g)
  • sugar - 1 tbsp
  • salt - 1 tsp
  • brandy - 1 tbsp
  • filling
  • butternut squash - 1, medium - sized
  • walnuts - 4/5 cup (200 g)
  • sugar - 4/5 cup (200 g)
  • syrup
  • water - 1 2/3 cups (400 ml)
  • sugar - 4/5 cup (200 g)
  • vanilla - 5

Preparation

Knead a soft dough from the products for it. Leave it to rest for 1 hour. Make the syrup by boiling the ingredients for it for 15 min. and leave it to cool.

Peel the butternut squash, grate it into a deep bowl and add the sugar. Wait 20 min. and strain the resulting liquid by pressing on the butternut squash and add it to the boiled syrup.

Add the ground walnuts to the butternut squash and stir to mix them. Divide the dough into 5 balls. Roll out the 1st sheet, smear it with oil and sprinkle with the filling.

Wrap up the sheet, arrange in a spiral in the middle of the oven dish in which you intend to bake. Repeat for the other sheets and arrange them spiraling out from the middle.

Sprinkle with melted butter and sugar. Put it to bake in a preheated 392°F (200 °C) oven until ready, time varies depending on the oven.

Once ready, take it out and pour the cooled syrup over it. Leave to cool for 4-5 hours or overnight before serving.find similar recipes here

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