Instructions
Follow the steps and taste along the way.
Roast the pumpkin
Preheat the oven to 200 °C. Cut the pumpkin into cubes about 1 cm across and toss with the olive oil and salt. Spread on a baking sheet lined with parchment paper and bake for 18–20 minutes, until tender and lightly browned around the edges.
Make the filling
Leave the roasted pumpkin to cool for 5 minutes. In a bowl, roughly mash it with a fork, leaving some small pieces. Stir in the bryndza, lemon juice, thyme leaves and black pepper.
Roll the pastry
Unroll the chilled puff pastry. Spread the filling evenly over the surface, leaving a strip about 2 cm wide bare along one long edge. Roll the pastry from the opposite long edge and press the seam to seal.
Cut the pinwheels
Using a sharp knife, cut the roll into 8 slices, each about 3 cm thick. Arrange them cut-side up on a baking sheet lined with parchment paper. Beat the egg with a fork and brush it over the tops and pastry edges.
Bake until golden
Bake the pinwheels at 200 °C for about 18–20 minutes, until the pastry has risen and turned golden brown. Let them rest on the baking sheet for 5 minutes; they taste good warm or cooled for a snack.
