Butternut filo whirl

Butternut filo whirl

By
From
Slow
Serves
4-6
Photographer
Tara Fisher

‘Ensaimadas’, or traditional coiled pastries, are popular all over the Balearics, and this recipe is a twist on one I discovered in Ibiza. It was called ‘ensaimadas con cabello de angel’, and was filled with a pumpkin jam made by mixing cooked pumpkin with sugar, which changes the texture of the jam to a stringy mixture, hence the reference to angel’s hair. It is made using lard or olive oil, but lard is the best thing to use in terms of flavour, although I know it seems strange! You can use butter if you prefer.

Ingredients

Quantity Ingredient
500g butternut squash
350g caster sugar
1/2 lemon, juiced
250g filo pastry
A pinch freshly grated nutmeg
100g melted lard
icing sugar, for dusting

Method

  1. Peel and cut the butternut squash into rough dice. Heat a saucepan until medium hot, add 300g of the caster sugar and 50ml water and cook until the sugar has melted. Add the squash and stir well, then cover and simmer for 10 minutes. Remove the lid and simmer for a further 15 minutes, until the liquid has thickened and the squash has softened. Remove from the heat and add the lemon juice and nutmeg. Beat well until smooth, then allow to cool.
  2. Preheat the oven to 170°C. Line a large baking tray with baking parchment. Place the filo pastry on a clean work surface and cut it into a 50 x 30cm rectangle, and brush it with the melted lard. Spoon the squash mixture in a line about 7.5cm below the long top edge, covering the top third of the pastry. Carefully fold the top long edge over the squash to cover it. Sprinkle the remaining caster sugar over the rest of the pastry. Roll the pastry towards you to make a loose Swiss roll shape. Transfer to the baking tray and curve it around to form a horseshoe shape.
  3. Bake in the oven for 1 hour, until golden, crispy and cooked through. Remove from the oven and allow to cool slightly before dusting with icing sugar. Cut into thick slices to serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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