Pumpkin Pinwheels with Bryndza and Thyme

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.