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

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

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

Done!

Puff pastry roll with pumpkin and almond filling:

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

Roll out the puff pastry

Spread the pumpkin jam evenly

Sprinkle with ground almonds

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

Bake 45 min at 180C until golden brown.

Sprinkle with sugar

Serve and enjoy