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Love pastries with your tea or coffee?  Here’s a great autumnal themed recipe that takes the cinnamon swirl to the next level.  Think maple cinnamon flavoured pumpkin puree encased in crisp flaky pastry. Oh pastry, my guilty pleasure! Give me a food that I dislike (there aren’t many) and wrap it in puff pastry and I will polish it off, no questions asked.  I won’t blame you if you manage to eat your body weight in these pumpkin maple cinnamon swirls, they’re addictive. 

It’s October and I feel like we’re really getting into the magic of autumn now.  This means burnt orange and red leaves, long walks, autumnal sunshine, cosy knits, big scarves, hot chocolate, curling up with a good book, candles, and pumpkins.  I cannot wait to go to the local farm shop and pick out our pumpkins to carve for Halloween. We did this the first time last year and we had lots of fun, so it’s definitely on the autumn bucket list this year too. Of course, there are many ways that you can use the pumpkin innards, one of which is making your own pumpkin puree. 

Love pastries with your tea or coffee?  Here's a great autumnal themed recipe that takes the cinnamon swirl to the next level.  Think maple cinnamon flavoured pumpkin puree encased in crisp flaky pastry.

To roast the pumpkin, I sprayed on some  rapeseed oil cooking spray, which is only one calorie per spray.  What I love about their range which also includes sunflower oil, coconut oil, butter, olive oil, avocado oil and infused garlic oil sprays is that they’re made with no artificial ingredients.  I got to learn so much about the brand and how to cook with it at an event held at in London earlier this week.  We cooked up some tasty dishes alongside dietician , who talked us through the benefits of using Frylight cooking sprays opposed to regular oils.  

Love pastries with your tea or coffee?  Here's a great autumnal themed recipe that takes the cinnamon swirl to the next level.  Think maple cinnamon flavoured pumpkin puree encased in crisp flaky pastry.

5 from 1 vote
Pumpkin Maple Cinnamon Swirls
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Think maple cinnamon flavoured pumpkin puree encased in crisp flaky pastry.

Course: Snack
Author: Jemma Andrew-Adiamah
Ingredients
To make the pumpkin puree
  • 1 medium sized pumpkin peeled and diced
  • 3-4 tbsp maple syrup
  • 1 tbsp cinnamon
To make the swirls
  • 1 sheet of ready roll of puff pastry
  • 3 tbsp raisins
  • 1 egg beaten
  • Frylight rapeseed oil cooking spray
Instructions
  1. Preheat the oven to 200 degrees. Spray the prepared pumpkin with Frylight rapeseed oil cooking spray. Bake in the oven for 20 minutes or until the pumpkin is tender. 

  2. In a food processor or using a hand blender, puree the pumpkin with the maple syrup and cinnamon. Set aside. 

  3. Lay the puff pastry out and spread with the cooled pumpkin puree. Scatter over the raisins so that they're evenly distributed. 

  4. Roll the pastry up to make a long sausage. Slice the pastry sausage into 1 cm rounds. Place on a non-stick baking tray lined with greaseproof paper. 

  5. Coat the swirls with the egg wash and bake in the oven for 20 minutes or until golden brown. 

  6. Drizzle with water icing if you prefer. 

I’m not really one for tracking numbers when I eat, but I was totally surprised to discover that new research into fat consumption has revealed that the average adult will consume 6.5 litres of cooking oil a year in the UK – my mind is definitely blown!  That’s a lot of oil and there seems to be a distinct lack of knowledge surrounding the use of oil and how much we should be using it.  One of my favourite things about Frylight is that it takes the thinking out of the equation, it’s naturally low in saturates and contains no cholesterol. I always say that it’s the small changes that make the biggest difference when it comes to wellbeing and changing your type of cooking oil can help to create a healthier lifestyle. 

Also, if you’re sauteeing or frying, not everyone knows that it is recommended that you start by spraying the Frylight into a cold pan, and heat the pan with the Frylight in it before adding your ingredients.  

These pumpkin maple cinnamon swirls have everything in them that I love about autumn.  Pumpkins and squash is a must, I seem to overload most things with cinnamon and I don’t think I could get through the season without any maple syrup in my cupboards.  I think I need to make another batch of these ASAP!

Looking for more pumpkin recipes? 

This  is like an autumnal dessert in smoothie form!

*This post was commissioned by Frylight, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.  

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