For the Romanian recipe, you grate the squash rather than puree it. Also, instead of the actual pumpkin, Romanians use butternut squash. It is sweeter and better suited for the pie. You can also make it with apples if you don't like pumpkin or if you want a different fruit. Enjoy! Ingredients: -2 butternut squashes, peeled, seeded and grated (use the large grating side) or 3 lbs apples, cored (peel on) and grated -1 Tbs cinnamon -1 cup sugar -2 tsp vanilla -1 cup vegetable oil -1 cup warm water -4 + cups flour -1 tsp salt -1/2 cup crushed pecans (optional) -powder sugar Directions: Mix grated squash (apples) with cinnamon, sugar and vanilla. Set aside. Preheat oven at 350 F. Prepare the pastry by mixing oil, warm water, salt and flour (a little at a time) until you get a nice soft but not sticky dough. Spray cookie sheet with the baking PAM (the one that has flour in it). On a lightly floured surface spread the dough until nice and thin, but be careful not to break it. Gently place the dough on the prepared cookie sheet. Spread the squash mixture on top of dough. Sprinkle with crushed pecans, if desired. Gently roll the dough like a burrito. Poke it with a fork all over the top (this will help it cook evenly without the dough busting open). Brush a little oil on top. Bake for 30 minutes or until golden brown. Cool it a bit, dust it with some powder sugar and enjoy!
by Andreea
by Andreea
Brilliant!
ReplyDelete