Fluffy Pumpkin and Cheese Cozonac – Holiday Recipe
Fluffy pumpkin and cheese cozonac, perfect for the holidays. Aromatic recipe with a generous filling, ideal for using baked pumpkin stored for the winter.
Fluffy Pumpkin and Cheese Cozonac
Course: DesertCuisine: RomaneascaDifficulty: Medie2
servings2
hours1
hour420
kcalIt’s that time of winter when the baked pumpkin, carefully stored for the cold days, is ready to shine again. Usually, it ends up in soups or pies, but this time we turned it into a generous filling for fluffy holiday cozonac.
This recipe is all about using what we already have, without waste, and enjoying the simple pleasure of taking things slowly. The baked pumpkin blends perfectly with fresh cheese and walnuts, resulting in a soft, aromatic, well-risen cozonac—just like we remember from childhood, but with a slightly new twist.
Ingredients
- For the dough
1 kg all-purpose flour, sifted
50 g fresh yeast (or 14 g dry yeast)
200 g sugar
5 egg yolks
500 ml lukewarm milk
150 g melted butter
50 ml oil
a pinch of salt
1 tbsp vanilla extract
zest of lemon and/or orange
- For the filling (pumpkin – cheese – walnuts)
500 g baked pumpkin, mashed
300 g fresh cheese, well drained
150 g brown sugar
1 tsp cinnamon
200 g toasted, chopped walnuts
1 tsp vanilla extract
2 tbsp cream or mascarpone
- Optional
salted caramel sauce for serving
Preparation method
- Tips for Extra Fluffy Cozonac
Knead the dough thoroughly for at least 15–20 minutes, or use a mixer on low speed. Add the fats only after the dough has started to come together, for the softest, most airy texture.
- Dough Preparation
Let’s start by activating the yeast. Mix it with 1 tablespoon of sugar, 2 tablespoons of flour, and about 100 ml of lukewarm milk. Let it sit for 10–15 minutes until frothy.
In a large bowl, combine the flour, remaining sugar, salt, vanilla, and citrus zest. Add the egg yolks, the activated yeast, and the rest of the milk. Knead gently until the dough begins to come together.
Gradually add the melted butter and oil, continuing to knead for 15–20 minutes until the dough is soft, elastic, and shiny. Cover and let it rise for 1–1.5 hours, until it doubles in size. - Filling Preparation
Let’s start by lightly cooking the baked pumpkin with a portion of the sugar until all the liquid has evaporated. Once cooled, mix all the ingredients in a bowl until you get a thick, spreadable cream. - Shaping
Divide the dough into two equal portions. Roll each piece into a rectangle about 1 cm thick. Spread the pumpkin and cheese filling evenly, then roll tightly. Twist the rolls slightly and place them in baking trays lined with parchment paper. - Baking
Let the cozonaci rise for another 30–40 minutes. Brush them with a mixture of egg yolk and a little milk, and bake at 180°C (350°F) for 45–50 minutes, until well risen and beautifully golden. - Serving
Let the cozonaci cool completely before slicing. They are delicious on their own, but you can also serve them with a salted caramel sauce for a sweet-savory touch if you want something extra special. - These cozonaci are made with time and calm. With our hands in the dough, the smell of baked pumpkin filling the kitchen, and thoughts of festive tables where everything feels simpler. If you have baked pumpkin stored for the winter, I hope you enjoy it like this—in a delicious and lovely recipe. Happy holidays!
