Spinach and Butternut Witch Hat Pastries Recipe
Prep Time:
1 hour, 45 minutes
Cook Time:
1 hour, 10 minutes
Servings:
6 pastries
Ingredients
  • 3 cups flour
  • 1 cup butter, cubed
  • ¼ cup sugar
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 2 eggs, divided
  • 1/2 cup black sesame seeds
  • 2 cups cubed butternut squash
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon ground black pepper
  • 1 head garlic
  • 1 cup chopped frozen spinach, thawed
Directions
  1. To make the pastry dough, add the flour, butter, sugar, and salt to the food processor. Process until small crumbs form.
  2. Separately, add the yeast and 1 egg to ¾ cup lukewarm water. Whisk to combine.
  3. Add the yeast mixture to the flour mixture and pulse until a dough forms.
  4. Remove the dough from the food processor and knead on a floured surface.
  5. Wrap dough in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
  6. Meanwhile, preheat oven to 350 F.
  7. Add cubed butternut squash to a baking sheet. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and black pepper. Toss to combine.
  8. Cut garlic in half through the top and place on a sheet of foil. Drizzle with remaining 1 tablespoon olive oil and ½ teaspoon salt.
  9. Wrap garlic in foil and place on the baking sheet next to the squash.
  10. Roast for 35 minutes or until squash is tender and lightly browned.
  11. Remove the squash and continue cooking the garlic until completely softened, another 20 minutes.
  12. Meanwhile, drain frozen spinach and squeeze to remove excess water.
  13. Combine the spinach with the butternut squash and roasted garlic, mashing everything together as you mix. Set aside.
  14. Roll out the dough into a large sheet about ¼ inch thick.
  15. Fold dough sheet into thirds and roll out again into a ¼ inch-thick sheet, flouring as needed to prevent sticking.
  16. Repeat this folding and rolling process 3 more times, ending up with a ¼ inch-thick sheet.
  17. Increase oven temperature to 425 F.
  18. Whisk remaining egg with 1 tablespoon water.
  19. Cut dough sheet in half and brush both pieces with egg wash.
  20. Sprinkle both dough pieces generously with black sesame seeds until completely coated.
  21. On 1 half of the dough, cut out 6-8 circles using a biscuit cutter.
  22. On the other half, cut out 6-8 triangles.
  23. Place the dough circles on a parchment-lined baking sheet.
  24. Add 2 tablespoons filling to the center of each round.
  25. Wrap the dough triangles around the filling, closing at the top to form the cones of the witch hats.
  26. Bake hats for 12-15 minutes or until golden brown.
  27. Let cool slightly before serving.