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pumpkin sage rolls

In The Kitchen

September 15, 2016

you want to know when the best time to stock up on magazines is? FALL. Fall magazines to foodies are the like september issues to fashionistas. i can’t get enough. i seriously buy every single special publication out there, 101 ways to use pumpkin, our best acorn squash recipes etc etc. one of my favorite publications that has come out in the past year or so is SIFT by king arthur flour company. they just released their fall issue of SIFT and it’s to die for. i made the savory pumpkin parmesan rugelach with a few alterations and then they had a chapter on buttermilk and i baked their buttermilk apple pie. seriously a whole chapter on buttermilk. sounds good to me. anyway…. pumpkin sage rollspumpkin-rolls

i called them rolls because seriously who has the time around here to learn how to pronounce rugelach. the best part about this recipe? it has a super high yield (32) but you can freeze them before baking, take out as many as you need, bake and keep the rest frozen. it’s the perfect thing to keep on hand for when company comes over (one less thing to bake) or when you don’t want to eat an entire pan of them (because if you bake them all you will.

pumpkin-rolls-2

one of the tricks i found is to not over mix. it’s so tempting to toss it all in my kitchen aide because… i love it. but i “invested” in a $10 pastry whisk and it worked marvelous. kept the dough nice and flaky as a roll should be. it also worked awesome when i made my first successful pie crust (the buttermilk apple pie). plus there is something nostalgic about using an old fashion pastry whisk. makes me feel like kind of amish. but then i have modern appliances and a car and i don’t feel amish anymore. but the whisk helps.

pumpkin-rolls-1

so here is the recipe adapted from the latest issue of sift. i left out the parmesan and walnuts from the original recipe because i have a few family members that are allergic to them and i left out the parmesan…because i forgot it.

i would also recommend using king arthur brand flour. i have never had a recipe not work using it and it’s a u.s. company and God bless America. you can view the original recipe here

pastry:
8.5 oz/2cups of King Arthur Unbleached all – purpose flour
1 tsp salt
1 cup / 8oz cold butter unsalted diced
1 cup / 8oz cream cheese diced

Filling:
2 tbsp olive oil
1/2 cup chopped onion ( i used a sweet onion)
1/4 cup of fresh sage (try to avoid dry if you can the fresh is sooooooo tasty)
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp black pepper
1 cup pumpkin puree
1 large egg beaten.

Pastry:  in a large bowl combine flour and salt work in the butter and cream cheese until the mixture just comes together. DO NOT over mix. form into two discs and wrap in plastic wrap and refrigerate for 2 hours.

filling: heat the oil over medium heat, do not let the oil get too hot or it will smoke. these are not smoked rolls. just regular rolls. ass the onion, sage, salt n peppa and chili powder. stir and cook until onions are translucent. be careful those buggers burn quick. add in the pumpin and stir until the mix appears dry. took about 2 minutes. remove and let cool to room temp.

make: heat the oven to 400 degrees. and line baking sheets with parchment paper.
on a floured surface ( i have a plastic mat that has diagrams on it that tells you how big your discs are). that sounds kind of dirty. anyways flat, floured surface roll out one disc at a time until it’s about a 14 inch circle. it will be pretty thin but that is ok. just make sure there is flour underneath or it will stick to the surface.

spread half the filling onto the disc up to about a half inch from the edge of the dough. almost like you were putting sauce on a pizza. then cut the dough into 16 slices. starting with the outside (the widest part) gently roll in towards the middle. set the finished roll on the sheet. complete with the rest of the wedges and repeat with the second dough disc.

if you are freezing, place them on the paper lined baking sheet and cover with plastic wrap. set flat in the freezer for about an hour then transfer to a freezer bag. if you put them in a bag right away you’ll have one lump of biscuits which to some isn’t a bad thing but if you want them to be pretty and to be able to pull out 2 or 3 at a time you’ll want to follow this step.

if you are baking mix up that egg and lightly brush the top of each roll. pop in the oven for about 20-25 minutes keeping a close eye on them at the end because they burn quick.

this is one of my new favorite recipe because you could make some amazing filings. like what about a cranberry ricotta with honey drizzled on top? or you could even make the wedges a bit bigger and use them to make pizza rolls. i’m not sure if this would work but i have this vision of putting scrambled eggs in the middle and a piece of bacon and rolling them up to make breakfast rolls. the possibilities are endless.  enjoy!

 

 


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Abigail Albers       Author

Abby is a wife and mother, antique shopper, entrepreneur, gardener, sheep lady, sequin enthusiast and your Midwest Martha Stewart Wannabe.. Follow her on instagram @adventuresinabbyland.

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