Roll Fultu with pumpkin and walnuts

[Large photo:]

Roll Fultu with pumpkin and walnuts

Category: Confectionery

Kitchen: Crimean Tatar

Ingredients
Pumpkin	750 gr.
Sugar	250-300 gr.
Walnuts	200 gr.
Butter or ghee	50-100 gr
For the test:
Flour	700 g
The water is cold	250-350 ml.
salt	1 tsp

Cooking method

• To make Fult, we need dough and filling. Knead the dough and let it stand until it becomes elastic. Roll out the dough. The difficulty lies in the fact that the dough must be rolled out very thinly, almost to transparency. Do not be upset if it does not work out very thinly or the dough breaks in places. Roll it out as you can. For the filling, we need grated pumpkin, walnuts, ghee and sugar. Grease the rolled dough with melted butter over the entire surface. We spread the pumpkins and distribute them over the entire surface of the dough (If the pumpkin is very juicy, then it should be squeezed out). On top of the pumpkin, distribute chopped walnuts and sprinkle with sugar (sugar to your liking).
• Gently roll the dough into a roll. Put our roll on a cold baking sheet (the form of the roll is at your discretion, but most often it is made in the form of a snail). Grease the roll with an egg and put in a preheated oven at 180 for 30-40 minutes.
• Our Fultu is ready. Bon Appetit.
• Large photo:
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• Large photo:
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I suspect it's delicious !!!! Thank you I have never eaten, pumpkin with nuts looks very appetizing! I love walnuts: raw, fried, and young! By the way, fry the nuts?

[Zachary]

I also really like the idea! Need to try. Zachary, thanks for the recipe!
What a beautiful roll.

Zakhar, thanks for another yummy. It is a pity that there is no pumpkin, otherwise I would cook it right tomorrow!

By the way, now is the time to try this recipe.

[Zachary]

Zachary, true! Beautiful and delicious on an autumn evening! And there is a pumpkin!

There is a pumpkin, but rolling the dough like that is not realistic for me, and there are no rolling pins that long. And without thin rolling, I think such layering will not work. Zakhary, I imagined biting a piece, it crunches and tastes good ...

There is a pumpkin and a thin long rolling pin. They ate the nuts just today, you need to ask your husband to pin the new ones. Maybe I'll dare to cook.

[Zachary]

Zachary, Thank you! Stole the recipe

[Zachary]

There are pumpkins, nuts too. Need to cook
Zachary, delicious recipe. Thank you!

there is no rolling pin that long

The rolling pin is not a problem if friends / acquaintances have a wooden cot or playpen. There are such partitions made of wooden sticks.
I made myself long rolling pins.
I just cleaned it off with sandpaper and soaked it in oil. The topic of rolling pins discussed

https://Mcooker-enn.tomathouse.com/in...886.0

[Lelka.]

Lelka., I read about such rolling pins. No one has such cribs.

[kirch]

kirch, Ludmila, this is a stretching dough. Roll out with a rolling pin at the beginning, then with your hands.
Like this:

Or like this:

[francevna]

francevna, Make up your mind Alochka delicious and beautiful!

[francevna]

Maybe I'll dare to cook.

francevna, Alla, and we are on a roll

[Light]

Light, Thank you for the video. The main thing is to start trying

[kirch]

The main thing is to start trying

kirch, Ludmila, You never know what you can do till you try

Girls there is nothing complicated in this, there are no definitions of subtlety. Here as it will be, there is nothing terrible if it does not work out the first time.

[Zachary]

Zachary, you reminded me of a roll, which I have not cooked already very good. long. This is the recipe of my Israeli friend, who, alas, is no longer with us.
All the same, only the filling of cottage cheese with raisins, and the snail is poured with fat sour cream (500 g) before baking.
Thank you!!!

I reproduced your roll, with minor changes - I did not roll out the dough, but pulled it out with my hands until it was transparent. For this reason, I decided to make not one large roll, but a little smaller (in Moldova, these are called vertuts). The first batch was baked harder, to a crunch, the second for my mother - slightly browned. Delicious! Thanks for the recipe. And for the recipe for soup with dumplings (oh, with alishke))), I've cooked it twice already and I'm not going to stop)))

I reproduced your roll, with minor changes - I did not roll out the dough, but pulled it out with my hands until it was transparent. For this reason, I decided to make not one large roll, but a little smaller (in Moldova, these are called vertuts). The first batch was baked harder, to a crunch, the second for my mother - slightly browned. Delicious! Thanks for the recipe. And for the recipe for soup with dumplings (oh, with alishke))), I've cooked it twice already and I'm not going to stop)))

Yes, almost Moldavian twists !!!!

[Lula]

Lula, Looks nice. I am very glad that the recipes were to your taste

Who hasn't cooked this yummy yet, hurry up