Pumpkin pie with Semolina

## Delicious Pumpkin Pie with a Semolina Twist

Pumpkin pie with Semolina

• Experience a delightful homemade winter dessert: pumpkin pie with semolina and raisins. This delicious, soft, and moist treat is both quick and easy to prepare. Pumpkin is highly nutritious and is best enjoyed in its peak season. Follow the recipe for best results.

Ingredients: simple, total time: 60 min.

• 500 g thin crust/ 12 sheets thin crust

Spread:

• 3 eggs/ separated

• 3 Tbsp of sugar

• 1/2 baking powder/ 5 g

• 150 g semolina

• 200 ml yogurt

• 50 ml oil

Filling:

• 100 g raisins

• rum extract/ or vanilla extract

• 150 ml lukewarm water

• 500-600 g pumpkin/ medium grated

and:

• 60 ml oil spread for thin crust

Pumpkin pie with Semolina

Preparation:

1. Prepare all ingredients as outlined above.

2. Separate the egg whites from the yolks.

3. Soak the raisins in lukewarm water, adding extract as desired. Allow to sit for 10 minutes, then strain.

4. Whisk the egg whites until foamy, gradually adding sugar, and continue beating until stiff peaks form at high speed.

5. Incorporate baking powder and semolina, mixing thoroughly with a spatula.

6. Add yogurt and oil, stirring well with a spatula to combine. Set aside.

7. Peel, deseed, and grate the pumpkin into a deep bowl. Add vanilla sugar and sugar, mixing thoroughly. Set aside.

8. Place the first pastry sheet on the work surface, brush with oil, and layer with the second sheet, repeating the process.

9. On the third and fourth sheets, apply the semolina and egg mixture, followed by five spoonfuls of pumpkin filling. Ensure more filling is placed at the beginning of the sheet, spreading the remainder evenly, and sprinkle raisins on top.

10. Fold the sides inward and gently roll into a log.

11. Place on a baking tray lined with parchment paper.

12. Repeat the process with the remaining sheets, applying oil to the first two sheets, and layering the semolina filling, pumpkin filling, and raisins on the third and fourth sheets.

13. Coat the rolls with the remaining semolina filling on all sides using a brush.

14. Bake in a preheated oven at 200°C for approximately 35–40 minutes, until golden brown.

15. Once cooled, cut into cubes and dust with powdered sugar.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

• Store the dessert at room temperature in an airtight container with a lid.

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