Classic puff pastries with pumpkin and ginger compote

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Classic puff pastries with pumpkin and ginger compote
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it de fr es br
66
Calories per serving
  • Energy Kcal 66
  • Carbohydrates g 9
  •   of which sugars g 0.9
  • Protein g 1.6
  • Fats g 2.4
  •   of which saturated fat g 0.52
  • Fiber g 0.5
  • Cholesterol mg 2
  • Sodium mg 220
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 20 min
  • Makes: 12 pieces
  • Cost: Low

PRESENTATION

Sfoglie classiche con composta di zucca e zenzero is, honestly, one of those snacks that you just can't get enough of, especially when it comes from Northern Italy. Perfect for those cold days when you're just craving something cozy. With this ricetta sfoglie classiche, you get these flaky pastries topped with a thick layer of moist pumpkin and ginger compote. It's sweet yet slightly tangy, and truthfully, it’s super super tasty.

The pumpkin, cooked down with shallots, fresh rosemary, and sharp ginger, makes every bite feel so so warm and homey. These sfoglie classiche are really popular as an antipasto autunnale—you know, a favorite at Italian gatherings when the weather cools down. Folks love how the tender pastry holds everything together. Each piece, finished with bits of pancetta fried until perfectly crispy, adds this salty punch and crunch—really, a perfect match for the softer layers beneath.

In Northern Italy, some swap rosemary for sage or use speck instead of pancetta. The classic version, though, showcases those winter flavors. So here's the deal: this composta di zucca with zenzero really brings out the best of those seasonal ingredients, giving you something comforting yet fancy for a quick snack.

It's perfect as finger food at holiday parties or with a glass of wine when friends drop by. There’s something about that combo—golden pastry, spiced pumpkin, and the crunchy finish—that makes it stand out among other antipasti autunnali. Plus, since the recipe is easy to put together, it's definitely a great addition to your lineup of ricette facili without any stress. Whether you're exploring new ricette con zucca or just looking for an antipasto sfizioso that goes with pretty much anything, this dish is a real winner.

It's a cozy mix of flavors and crispy textures, making it just perfect for a cold night in with friends and family, really enjoying the best of Northern Italian cuisine.

INGREDIENTS
66
Calories per serving
Ingredients for 12 pastries
Pumpkin 0.8 cup (200 g) - cleaned
Shallot 1
Rosemary 2 sprigs
Fresh ginger 1 tsp (5 g)
Extra virgin olive oil 2 spoonfuls
Smoked pancetta 2 slices
Fine salt to taste
White wine 1.7 oz (50 ml)
Crispy baked puff pastry 12
Preparation

How to prepare Classic puff pastries with pumpkin and ginger compote

To prepare the classic puff pastries with pumpkin and ginger compote, start by peeling the pumpkin with a knife 1 and cut the pulp into small cubes 2. In a non-stick saucepan, heat the extra virgin olive oil and sauté the chopped shallots, then add the pumpkin pieces 3 and brown them over medium heat for about ten minutes.

Add the peeled and sliced ginger and rosemary sprigs (4-5). Let it infuse for a few seconds, then deglaze with white wine 6 and cook the pumpkin, adding a little hot water if needed.

Blend half of the pumpkin 7 until you get a thick cream and transfer it to a piping bag. Meanwhile, cut the slices of smoked bacon into rectangles and fry them for a few seconds in a non-stick pan 8 to make them crispy. Assemble the snack by placing some pumpkin compote on each pastry 9, a few pumpkin cubes, a strip of smoked bacon, and a few rosemary needles. Here are your classic puff pastries with pumpkin and ginger compote ready!

Storage

Consume the classic puff pastries with pumpkin and ginger compote as soon as they are made. If there is any leftover, the pumpkin compote can be stored in an airtight container for two days.

For the translation of some texts, artificial intelligence tools may have been used.
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