Ridgecrest loves pumpkin, so in October we had a contest to see who could make the most delicious pumpkin-based treat! Here’s the winner:
Scott’s Pumpkin Pastry
Ingredients
- 2 cups all-purpose flour
- 1 cup butter
- 1⁄2 cup water
- 3 large eggs
- 3⁄4 cup sugar
- 1 tsp ground cinnamon
- 1⁄2 tsp salt
- 1⁄2 tsp ground ginger
- 1⁄4 tsp ground cloves
- 1 15oz can of 100% pumpkin puree
- 4 oz evaporated milk
Directions
- In a large bowl, cut room-temperature butter into flour until the mixture has a crumb-like texture. Make a well in the center and add cold water. Mix until it forms a ball. Do not over-mix. Chill the dough in the refrigerator.
- Preheat oven to 450 degrees F. Grease cookie sheets.
- While the dough is chilling, blend pumpkin puree, 2 eggs, sugar, cinnamon, ginger, cloves, and salt. Slowly stir in evaporated milk.
- Divide the dough into 4 parts and roll it into 15-inch strips. Place the filling along the center of each long strip of dough. Roll up and pinch the ends to seal. Place the strips 2 inches apart on a cookie sheet. Brush each strip with a beaten egg (the third egg) and sprinkle with cinnamon and sugar.
- Bake for 15 to 20 minutes or until golden brown.
