Ingredients: Per 4 servings
Quarter the pumpkin, scraped out the seeds and place in a baking dish lined with rock salt. Bake the pumpkin in a 320°F oven for about 45 minutes or until soft. Remove and let cool, then scrape the flesh from the skin using a spoon.
Soak the raisins in a bowl of lukewarm water and, in the meanwhile, dice the mostarda.
In a large bowl, mix together the pumpkin, crumbled amaretti, cinnamon, sugar and diced mostarda. Drain the raisins and add them as well. Mix everything together using a fork.
Prepare the puff pastry, and roll out until it is less than ½ inch thick. (If using packaged puff pastry, remove it from the refrigerator and unfold.
Then cut the dough into 2-inch wide squares. Place a tsp of pumpkin mixture onto the center of each square and close the packets, by either folding the dough and twisting the ends or pinching it.
Brush with egg, then place the packets on a baking sheet lined with parchment paper and bake in a 350°F oven for about 15-20 minutes.
Remove from the oven and let cool a bit. Dust with powdered sugar, then serve.
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