INGREDIENTS:

FOR THE PASTA:
200 g flour
2 medium eggs
A pinch of salt

FOR THE FILLING:
50 g macaroons
300 g pumpkin pulp
Salt to taste
50 g of Parmesan cheese

FOR THE CREAM:
3 tablespoons of Balsamic Condiment
50 g butter
2 tablespoons honey

PREPARATION:

First wash the pumpkin, dry it, cut it into slices, remove the seeds and peel it. Then wrap the pumpkin slices in foil and bake them in the oven at 180° for about an hour. When the pumpkin is tender, remove it from the oven and let it cool to room temperature, then pass it with a vegetable mill or blend it with a mixer.

At this point add the crushed amaretti biscuits and mix with a wooden spoon. Add the grated Parmigiano Reggiano and a pinch of salt. Stir everything to mix well the ingredients and let the filling rest for at least an hour.

To prepare the delicious pumpkin crescent rolls with cream and balsamic dressing, mix the flour with the eggs and a pinch of salt. Roll out a thin sheet of pastry and cut out circles with a glass or pasta cup. Spoon the filling into one half of the circle and cover with the other half, closing the edges with your hands. Let them rest on a floured surface, moving them every now and then so that they don’t stick. Boil the crescent rolls in a pot of salted water, turning occasionally.

In the meantime, prepare the cream of Balsamic Condiment: melt the butter in a saucepan over low heat and add the honey. Only at the end of cooking add the Balsamic Condiment. Place 4 or 5 crescents on a plate and cover them with the balsamic cream. Serve and enjoy.