Pumpkin swirls

Pumpkin swirls

Pumpkin swirls, apple and ground hazelnuts, mixed and caramelized, make up the filling of the swivels. A super snack!


Sweet pastry For 12 pieces

50 g of butter

1 litre of milk

350 g of flour

¼ teaspoon of salt

40 g of sugar

200 g of lean quark

20 g of fresh yeast

200 g of pumpkin, weighed and cleaned

1 small apple

1 tablespoon of butter

80 g of sugar

120 g of ground hazelnuts

1 tablespoon of pumpkin or hazelnut seeds

2 tablespoons of powdered sugar

How to proceed


ca. 30 minutes


ca. 1 hour

Cooking in the oven:

ca. 30 minutes

Cooling down

Total time:

2 h 45 min

Heat the butter with the milk. In a bowl, mix the flour with the salt, sugar and quark. Add the crumbled yeast. Pour the milk with the butter and knead until a homogeneous mass is obtained. Cover and leave to rise twice as much for approx. 1 hour.

Grate the pumpkin and apple. Melt the butter, add the sugar and let it caramelize. Add the pumpkin, apple and hazelnuts and mix everything.

Preheat the oven to 180 ° C. Halve the pasta. Roll out the dough and form two rectangles approx. 5 mm. Spread each one with half of the filling. Roll them up firmly and cut them into slices approx. 3 cm. Arrange them on a baking sheet lined with baking paper. Cook them for approx. 30 minutes. Remove from the oven and let cool.

Coarsely chop the pumpkin seeds. Mix the icing sugar with a little water. Cover the swivels with glaze and sprinkle them with pumpkin seeds. You may be interested to read gnocchi with mushrooms recipe/ beef salad bowl recipe/ Pork stew with carrots recipe.

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