Before he was known as John Mandrake, Nathaniel, the youngest minister of all time, was a small boy who, like all children of his age, loved sweet things. The only difference was that he also possessed extraordinary magical gifts. So what could be better than these delicious magic wands to take him back, as if by magic, to the sweetness of childhood?
- Yield: 10 lollipops
- Preparation Time: 20 Minutes
- Cooking Time: 45 Minutes
- 9 oz pumpkin, peeled (frozen if out of season)
- 9 oz fl our + extra for work surface
- 1 pinch salt
- 1 tbsp ground hazelnuts
- 3½ oz butter
- 2 tbsp maple syrup
- 1 egg yolk, for glazing
- Steam the pumpkin for 25 minutes, until it is easily pierced with the tip of a knife, then place it in a strainer and let it drain.
- Sift the fl our and salt into a bowl, add the ground hazelnuts, 4 fl oz (½ cup) lukewarm water and the diced butter, and mix together. Knead until you have a smooth, non-sticky dough, adding a little more water or fl our if too dry or sticky. Wrap the dough in plastic wrap and let it rest for 15 minutes in the refrigerator.
- Meanwhile, preheat the oven to 350°F and mash the pumpkin to a smooth purée. Add the maple syrup.
- Flour a work surface, roll the dough out thinly (about 1/8 inch) and cut out whatever shapes you like using a cookie cutter. Place one teaspoon of pumpkin purée in the middle of each shape, then place a lollipop stick on top, cover with a second pastry shape, and seal the edges by pressing them gently together with a fork.
- Place the lollipops on a baking sheet, brush with a little egg yolk, and bake for 25 minutes: they should be golden brown, not copper-colored.