Hazelnut crescents/ Cornes de gazelle/ Кифлице с лешником

Stir together 240g flour, 120g caster sugar (can replace half with ground praline, if available), 100g ground roast hazelnuts, scant teaspoon of baking powder, pinch of salt and a sachet of vanilla sugar. Add 180g softened (nor melted) butter chopped into cubes and stir together with your fingers. Press into a solid dough, adding up to 2 tablespoons water if necessary. Cover and leave in the fridge for an hour. 

Take the dough out and turn the oven on to 180 C. While it's getting to temperature, form about 30 crescent cookies from the dough and place them onto a parchment- covered baking sheet. 

Bake for about 20 minutes, cool on a wire rack and sprinkle with powdered sugar to serve. 

Enjoy!

Rolled pumpkin pie/Roulade à la citrouille/Bundevara

If making from scratch, mix up a soft dough from 2 cups flour, scant cup water, pinch of salt, teaspoon of sugar and a tablespoon of lard or oil, and leave to rest for 30 minutes. Otherwise, get a pack of filo pastry.

Grate a medium squash or a piece of pumpkin,  approximately 600g, and mix in 2 teaspoons of cinnamon, 2 tablespoons of brown sugar and 2 tablespoons of semolina. 

Stretch the dough into 3 large sheets, and roll up each one with a third of the filling. Twist the rolls one after the other into a spiral on a parchment-lined baking sheet and bake 30-40 minutes at 180 C.

Cut wedges and serve liberally sprinkled  with icing sugar. 

Chestnut Almond cake

Crush or blitz tinned chestnuts (250-350g), add 200g ground almonds, 200g sugar, a teaspoon of baking powder and a pinch of salt.  Stir in 3 eggs and 200ml cream. Pour into a springform baking tin, or any baking receptacle lined with parchment. Bake 40 minutes at 180 C.

Serve with whipped cream or custard/crème Anglaise.