Spiral Butternut Squash Mooncakes
These Spiral Butternut Squash Mooncakes are a creative take on the Teochew style mooncakes. The pandan flavored pastry is wonderfully light and flaky.(Makes 16 mooncakes)
Ingredients
Filling
- 1 butternut squash (about 1¾lbs (800g) in weight)
- ¼ cup sugar (55g)
- 2 tbsp butter (28g)
- ¼ cup half-and-half or milk (60ml)
- ½ cup pumpkin seeds (toasted) (30g)
Pastry
Dough A
- 1½ cups all-purpose flour (225g)
- 6 tbsp butter (85g)
- 3 tbsp powdered sugar (25g)
- ¼ tsp salt
- 2/3 cup cold water (160ml)
Dough B
- 1 cup all-purpose flour (150g)
- A pinch of salt
- 7 tbsp vegetable oil
- ¾ tsp pandan paste
Instructions
Filling
- Peel, seed and cut butternut squash into chunks. Put squash in a steaming rack and steam for 10 minutes. Remove and place in a large bowl together with the sugar, butter, and half-and-half. Mash until you get a smooth paste. Mix in toasted pumpkin seeds. When cool, shape into 16 balls, approximately the size of a walnut.
Dough A
- In a large bowl, add flour, butter, powdered sugar, and salt. Cut in butter with pastry blender or two forks until resembles coarse bread crumbs. Add water and mix to form a soft, non-sticky dough. If dough is a little sticky, add a little more flour. Cover and set aside to rest for 20 minutes.
Dough B
- Place flour and salt in a separate bowl. Make a well in the center. Pour in oil and pandan paste. Mix to form an even colored dough. If it is too sticky, add a little more flour. Cover and set aside to rest for 20 minutes.
To assemble
- On a lightly floured surface, roll dough a into A circle about 8 inches (20cm) in diameter. Place dough B in the center of dough A. Gather up the sides of dough A to wrap over dough B. With seam side down, roll out ball of dough into a rectangle of about 9-in x 12-in (23cm x 30cm).
- With the short side, fold dough facing you over by a third. Reach over and fold the other side over.
- Turn dough 90° and roll out again into a 9-in x 12-in (23cm x 30cm) rectangle.
- Again fold dough into third like the first time. Turn dough 90° and this time roll dough into a rectangle of about 14-in x 12-in (35cm x 30cm). With the long side, roll dough up into a cylinder.
- With both hands on the cylinder, continue to roll until it is about 1¾ inches in diameter.
- Cut off ends and slice cylinder into 16 pieces, each about ⅝ inch thick.
- Roll out each piece of dough with cut side up into a circle of about 4 inches (10cm) in diameter. Place a ball of filling in the center. Gather up the edges to wrap around filling. Place seam side down onto a baking sheet. Repeat with the rest of dough and filling.
- Bake in a 350°F (180°C) oven for 30 minutes or until lightly golden. Remove and let cool on wire rack.
Nutrition
Calories: 245kcal
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