Ingredients:

• 2 sheets of thin lavash (270 g): Lavash is a soft, thin flatbread that’s perfect for wrapping around the pumpkin filling.
• 350 g pumpkin: The star of the filling, pumpkin adds a natural sweetness and a smooth texture.
• 100 g raisins: These provide additional sweetness and chewiness.
• 1 egg: Used to brush the lavash and bind the ingredients together.
• 70 g butter: Adds richness to the filling and helps crisp the lavash as it bakes.
• 2 tbsp sugar: Just enough sweetness to balance the pumpkin and raisins.
• 1 orange: The zest of the orange will add a citrusy fragrance and flavor to the filling.

Instructions:

Step 1: Prepare the Pumpkin

Start by preparing the pumpkin. Peel the 350 g of pumpkin, remove the seeds, and grate it using a coarse grater. Grating the pumpkin helps it cook more evenly and blend well with the other ingredients.

Step 2: Soak the Raisins

While you prepare the rest of the ingredients, soak the 100 g raisins in warm water for about 10 minutes. This helps plump up the raisins, making them juicier and preventing them from drying out during baking. After soaking, drain the raisins and set them aside.

Step 3: Cook the Pumpkin Filling

In a large skillet or saucepan, melt 50 g of butter over medium heat. Once the butter is melted, add the grated pumpkin and 2 tbsp of sugar. Cook the mixture, stirring occasionally, for about 10 minutes until the pumpkin softens and the sugar melts into a syrup, coating the pumpkin. The pumpkin should be soft but not mushy.

Next, add the soaked raisins to the pumpkin mixture and stir to combine. Grate the zest of 1 orange directly into the pumpkin mixture, mixing well to ensure the zest is evenly distributed. The orange zest will add a fresh, citrusy note that complements the sweetness of the pumpkin and raisins.

Once the filling is well-mixed and fragrant, remove it from the heat and let it cool slightly.

Step 4: Prepare the Lavash Sheets

Lay out the 2 sheets of lavash on a clean, flat surface. Lavash is delicate, so handle it carefully to prevent tearing. If you’re working with particularly large sheets of lavash, you can cut them in half to make smaller rolls.

Brush each lavash sheet lightly with melted butter using a pastry brush. This will help the lavash become crispy and golden during baking. Spread the cooled pumpkin and raisin filling evenly across each sheet, leaving a small border around the edges to make rolling easier.

Step 5: Roll the Lavash

Once the filling is evenly spread across the lavash sheets, start rolling from one edge, tucking the filling in as you go. Roll the lavash tightly to ensure that the filling stays secure during baking. If needed, you can fold in the sides of the lavash as you roll to create a neater, enclosed roll, similar to how you would wrap a burrito.

Place the rolled lavash seam-side down on a baking sheet lined with parchment paper to prevent sticking.

Step 6: Egg Wash and Bake

In a small bowl, beat 1 egg to create an egg wash. Brush the tops of the lavash rolls with the beaten egg. This will help create a glossy, golden crust as the rolls bake.

Preheat your oven to 180°C (350°F). Place the lavash rolls in the preheated oven and bake for 25-30 minutes, or until the rolls are golden brown and crispy on top. Keep an eye on them towards the end of the baking time to ensure they don’t overbake or become too dry.

Step 7: Cool and Serve

Once the lavash rolls are golden and crispy, remove them from the oven and let them cool for about 10 minutes before slicing. You can slice them into individual portions or serve them whole, depending on your preference.

Serve these pumpkin rolls warm or at room temperature. They pair perfectly with a cup of tea or coffee, or you can enjoy them as a light dessert with a dollop of whipped cream.

Nutritional Information (per serving):

Note: This recipe makes approximately 6-8 slices, depending on how large you slice the rolls.

• Calories: 220-250 kcal
• Carbohydrates: 30-35 g
• Protein: 4-5 g
• Fat: 8-10 g
• Fiber: 3-4 g
• Vitamins: Rich in Vitamin A (from the pumpkin) and Vitamin C (from the orange zest).

Frequently Asked Questions (FAQs):

1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can substitute fresh pumpkin with canned pumpkin puree. However, make sure to use 100% pumpkin puree without any added sugar or spices. You may need to cook the puree for a shorter time since it’s already soft.

2. Can I substitute the raisins with another dried fruit?
Absolutely! If you don’t like raisins, you can use dried cranberries, chopped dried apricots, or even dates. The dried fruit adds sweetness and texture, so feel free to use whatever you prefer.

3. How do I prevent the lavash from becoming soggy?
To avoid sogginess, ensure that the pumpkin filling is not too wet. Cook the pumpkin mixture until most of the moisture evaporates, and allow it to cool slightly before spreading it onto the lavash.

4. Can I make this recipe ahead of time?
Yes! You can prepare the rolls in advance, refrigerate them before baking, and then bake them when you’re ready to serve. You can also bake the rolls and reheat them in the oven for a few minutes before serving.

5. Can I freeze the pumpkin lavash rolls?
Yes, these rolls freeze well. Once they’re baked, let them cool completely, wrap them tightly in plastic wrap, and store them in a freezer-safe bag or container. To reheat, thaw them in the refrigerator overnight and warm them in the oven before serving.

Tips for Perfect Pumpkin and Raisin Lavash Rolls:

1. Use fresh orange zest: The orange zest adds a bright, fresh flavor to the rolls, so be sure to use a fresh orange for zesting rather than bottled orange extract or flavoring.
2. Add spices for extra warmth: If you enjoy warm fall spices, consider adding a pinch of cinnamon or nutmeg to the pumpkin filling for extra flavor.
3. Brush with butter generously: Brushing the lavash with melted butter ensures that the rolls turn out crispy and golden, so don’t skimp on this step.
4. Let the rolls cool slightly: After baking, allow the rolls to cool for a few minutes before slicing. This will make them easier to cut and help the filling set.

Storage Tips:

In the Refrigerator:
Pumpkin lavash rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at a low temperature or in the microwave for about 20-30 seconds.

In the Freezer:
As mentioned earlier, these rolls can be frozen for up to 2 months. Wrap them tightly and store them in a freezer-safe bag or container. Thaw them overnight in the fridge and reheat them before serving.

Conclusion:

Pumpkin and Raisin Lavash Rolls with Orange Zest are a delightful way to enjoy the flavors of fall in a light, easy-to-make dish. Whether you’re serving these rolls for breakfast, as an afternoon snack, or even as a light dessert, they are sure to impress with their warm, comforting flavors and crispy texture. The pumpkin and raisins add natural sweetness, while the orange zest gives a fresh, citrusy twist to the classic autumn dessert. Perfect for sharing with friends and family or enjoying on your own, these rolls are a seasonal treat you’ll want to make again and again.