Torgelow News

Autumn cuisine by Mr. Heeg

Schloss Torgelow: Boarding School & High School Torgelow News Autumn cuisine by Mr. Heeg

When the leaves fall outside and autumn arrives, the coziest time of the year begins in our castle kitchen. Chef Jan Heeg has created a new favorite recipe: mini pumpkin-walnut filo rolls – crispy, aromatic, and simply delicious. This is how autumn tastes at the boarding school!

Recipe: Mini Pumpkin Walnut Filo Rolls

Ingredients:

For the pumpkin filling:

• 1 kg butternut squash (without skin)
• 1 cinnamon stick
• 4–7 sprigs of fresh thyme
• 2 teaspoons of cumin
• 2 tablespoons of sunflower oil
• Salt
• Honey

Preparation:
Cut 200 g of butternut squash into small cubes.
Coarsely chop 800 g of butternut squash, wrap it in aluminum foil with a cinnamon stick, thyme, a little cumin, and sunflower oil, and cook in the oven at 200 °C for about 1 hour until soft.
Then puree the squash without the cinnamon stick.
Put the mixture in a pot, mix with the squash cubes, and simmer until the desired consistency is reached and the cubes are soft.
Season with salt, honey, a little cinnamon, and cumin.

For the filo dough:

• 8 sheets of filo pastry
• 250 g of butter
• 200 g walnut oil
• 150 g ground walnuts
• 100 g brown sugar
• 100 g chopped walnuts (not too coarse)
• 50 g chopped pumpkin seeds (not too coarse)
• 4 tablespoons of yogurt (about 10% fat)
• 1 tablespoon of liquid honey or maple syrup
• about 4 sprigs of fresh thyme

Prepare the phyllo dough:
Make nut butter from 250 g of butter and mix it with walnut oil.
Lay out the first sheet of phyllo dough and lightly brush it with the butter-walnut oil mixture.
Place the second sheet on top and brush it as well.
Evenly sprinkle ground walnuts and brown sugar thinly on top (do not use too much).
Place another sheet of phyllo dough, brush it, and sprinkle with nuts and sugar again.
Repeat this process until several layers have been formed.

Cut the filo dough lengthwise into three strips (each approximately 10 cm wide). Mix the cooled pumpkin filling with the chopped walnuts and pumpkin seeds and fill into a piping bag. Pipe a strip about 2 cm wide at the lower edge of the filo dough strips and then roll them up. Cut into pieces approximately 3 cm in size with a sharp knife and place on a baking sheet lined with parchment paper. Leave about 3 cm of space between the pieces.

Repeat the process with the remaining dough.

Mix yogurt and honey and drizzle over the rolls. Bake in the preheated oven at 200 °C for about 8–10 minutes.

Immediately sprinkle with powdered sugar after baking and decorate with plucked thyme leaves.