Recipe: Fulto with pumpkin step by step with pictures | Handy.Recipes

Fulto with pumpkin

Cooked fulto with pumpkin

Total Servings: 4

Nutritional Value

This dish is from the cuisine of the Crimean Tatars. Definitely for those who like pumpkin!! An unusual combination of sweet and savory!! Everyone can try it for a change, and perhaps there are those who have been looking for this recipe and couldn't find... Here, I'm sharing the secret of making it! And I hope it will be good for you! This is my first recipe on the cookbook... Decided to start this recipe since it wasn't available here...

Author of the recipe

Ingredients for fullotto with pumpkin:


Dough

  • Water (hot) - 1 glass
  • Salt (without sprinkles) - 1 teaspoon
  • Sugar - 1 teaspoon
  • Vegetable oil - 4 tablespoon
  • Wheat flour / Flour - 3 glass
  • Butter (melted, goes for greasing and soaking) - 70 g

Filling

  • Pumpkin (grated) - 700 g
  • Sugar - 5 tablespoon
  • Black pepper (ground) - 1 teaspoon
  • Hot red pepper (ground) - 0.5 teaspoon
  • Walnuts (chopped, but not too finely) - 1 handful.

How to cook fulla with pumpkin step by step with photos


Place 2 cups of flour in a bowl. Stir in a teaspoon each of salt and sugar in a glass of hot water. Pour water into the bowl with the flour. Stir in . Pour in vegetable oil and add rest of flour. Knead dough without sticking to hands. Roll dough into a ball, cover with clingfilm and leave to rest for 20-25 minutes.

While our dough is resting we can make stuffing. Chop walnuts.

Grate pumpkin on a coarse grater

Melt butter and pour it on the mold. I use an old skillet as a mold... It's old and ugly, but so handy and loved

When our dough has rested let's roll it into a layer. It's about 3 to 4 mm thick... We roll it out and smear it with butter...

Now back to the filling! If the pumpkin is very juicy, you have to squeeze out the excess liquid! My pumpkin is not too juicy, so we didn't have to squeeze it out! Now we need to distribute the pumpkin over our dough! Sprinkle evenly with sugar and ground pepper mixture. And on top of this beauty spread chopped walnuts.

After that roll up the dough

Now form a snail from the roll

We place the snail in the prepared form and pour a lot of butter on it! But don't pour it all out, because you'll need to pour our foulto once more while baking

Put the form with the "fullo" in the oven preheated to 180 degrees. Bake for 30 minutes. Open the oven, pour the remaining oil on the fulltops and continue baking for another 15-20 minutes. About 10 minutes before the end of baking I cover the pastry with a sheet of foil! My oven has a feature that the upper oven light is pretty low... You have to depend on your oven to do this! Total baking time is 45-50 minutes... Then take the ready fulto out of the oven and cool it in a mold, covered with a towel... When slightly cool, you can transfer to a plate or platter...

You can eat it both hot and cold, but I prefer it hot! Then we especially taste the hotness of the peppers and the sweetness of the pumpkin! And the caught pieces of nuts complete the taste! Bon appétit, everyone!

Nutritional Value:

Whole Dish:
Calories
3458.4 Calories
Protein
56.5 g
Fat
128.1 g
Carbohydrates
545.8 g
Per Serving:
Calories
864.6 Calories
Protein
14.1 g
Fat
32 g
Carbohydrates
136.5 g
100g:
Calories
202.2 Calories
Protein
3.3 g
Fat
7.5 g
Carbohydrates
31.9 g

Salt, Black Pepper, Red Hot Pepper, Spicy, Vegetable Oil, Flour, Wheat Flour, Sugar, Walnuts, Butter, Sweet, Pumpkin, Baking, Pastry, Pies

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