Pumpkin-Apple-Snails

Name: Pumpkin-Apple-Snails
Cook time: 50 min
Total time: 50 min
Yield: 14
Ingredients: 750 g Hokkaido Pumpkin; 2 Apples; 1 Onion; 125 g Macadamia nut kernels, salted; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packs (270 g each) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 1 can(s) (400 ml) Coconut milk; 1 TABLESPOON demerara sugar

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 14

750 g Hokkaido Pumpkin
2 Apples
1 Onion
125 g Macadamia nut kernels, salted
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packs (270 g each) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
1 can(s) (400 ml) Coconut milk
1 TABLESPOON demerara sugar

Directions

1
Clean the pumpkin, cut in half and scrape out the seeds. Wash pumpkin, dab dry and cut into small cubes. Apples wash, quarter and core, also cut into small cubes. Peel and chop the onion.
2
Roast the nuts in a pan without fat, remove. Heat the oil in the hot pan. Fry the pumpkin for 3-4 minutes. Add apples and onion and steam for about 3 minutes, season with salt and pepper.
3
Mix in the nuts, remove from heat and allow to cool.
4
Take the puff pastry out of the fridge about 10 minutes before processing. Roll out the dough and spread about half of the filling on each. Roll up from the short side with the help of the baking paper and cut into approx. 7 slices each.
5
Place on a baking tray (approx. 20 x 30 cm). Season coconut milk with salt and pepper, pour over the rolls, sprinkle with sugar. In a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see
6
manufacturer) bake for about 25 minutes. Serve warm.