Pumpkin jam and Puff pastry roll with pumpkin and almond filling

I got a nice pumpkin from my mother and since the jam making adventure was successful last year I wanted to try again.I made jam, puff pastry rolls, gnocchi and a crostata.

How to make pumpkin jam:

Cut the pumpkin in slices, peel them and clean from seeds

I got about 1200 gr of pumpkin flesh for the jam and left two slices aside for gnocchi

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Grate the pumpkin and put in a large pot with a pinch of salt

Cover the pot and let the pumpkin cook in its own juice

Stir from time to time

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When the liquid has almost evaporated add half the weight of the pumpkin of sugar (if you want it sweeter add more)

Stir often

Cook until it thickens


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Puff pastry roll with pumpkin and almond filling:

Peel and grind 200 gr (or more, to taste) almonds

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Roll out the puff pastry

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Spread the pumpkin jam evenly

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Sprinkle with ground almonds

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Roll, put in a baking tray, and add some butter on top

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Bake 45 min at 180C until golden brown.

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Sprinkle with sugar

Serve and enjoy

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