Butternut Squash & Spiced Puff Pastry Bolo Folhado

What Makes This Special

This cake is a celebration of autumn’s rustic bounty, merging Brazilian tradition with the vibrance of the season. Crisp, flaky homemade puff pastry envelops a warmly spiced butternut squash and cranberry filling, colored with burgundy cranberry jewels and perfumed with a custom autumn spice blend. Each slice is a beautiful mosaic of color and flavor—perfect for cozy gatherings.

Ingredients

Brazilians love pastries that balance sweetness and earthiness. Here, butternut squash brings a natural, mellow sweetness, perfectly complemented by a blend of warming spices familiar in many Brazilian “bolos”. The homemade puff pastry is the heart of this recipe, giving it bakery-level flair with a rustic twist.

For the Puff Pastry (Massa Folhada)

• Flour: Provides structure; use all-purpose for best lamination.
• Salt: Enhances flavor and dough integrity.
• Cold Water: Essential for dough cohesiveness and puff.
• Cold Butter: The secret to flaky pastry—keeps layers separate during baking.

For the Spiced Butternut Squash Filling

• Butternut Squash: Sweet, nutty, and creamy; the seasonal star.
• Brown Sugar & Honey: Add caramel depth and softness.
• Orange Juice & Zest: Brighten and balance the squash’s sweetness.
• Cranberries: Pop of burgundy color and tang.
• Spice Blend: Cinnamon, cloves, allspice, nutmeg, ginger—homemade for maximum autumnal aroma.

To Finish

• Egg & Milk: For a golden, glossy crust.
• Demerara Sugar: Adds crunch and sparkle.

Instructions

Step 1: Make the Puff Pastry Dough

In a large bowl, whisk 250 g flour with 5 g salt. Gradually add 150 ml ice-cold water, mixing with a fork or your fingertips just until a shaggy dough forms. Use a bench scraper to gather into a rough ball—do not overwork. Flatten into a disc, wrap in plastic, and chill for at least 30 minutes.

Why? Resting hydrates the flour and relaxes gluten, making rolling easier later.

Step 2: Prepare the Butter Block

Place 200 g cold unsalted butter between two sheets of parchment. Pound and roll into a 12 x 12 cm square about 1.5 cm thick. Chill while the dough rests.

Why? This butter block will create the signature flaky layers.

Step 3: Laminate the Dough (Puff Pastry Technique)

On a lightly floured surface, roll the rested dough into a 25 x 25 cm square. Place the butter block diagonally in the center. Fold each corner of dough over the butter (like an envelope), fully encasing it. Pinch seams to seal.

Roll out into a 30 x 15 cm rectangle. Fold the top third down and the bottom third up (like folding a letter)—this is one “turn”. Rotate 90°, chill 20 minutes. Repeat rolling, folding, and chilling for a total of 4 turns.

Puff Pastry Mastery: Keep everything cold! Chill between turns if butter softens. Work lightly to avoid tearing dough or melting butter.

Step 4: Make the Spiced Butternut Squash Filling

While dough chills, steam or simmer 400 g butternut squash until fork-tender (about 15 minutes). Drain well and mash until smooth. In a small saucepan, combine mashed squash, 75 g brown sugar, 35 g honey, 1 tbsp orange juice, 1/2 tsp cinnamon, 1/4 tsp each of cloves, allspice, nutmeg, 1/2 tsp ginger, 1/4 tsp salt, and 1/2 tsp orange zest. Cook over medium heat, stirring, for 5-7 minutes until thickened and glossy. Stir in 40 g dried cranberries. Cool completely.

Why? Cooking the filling removes excess moisture—crucial for crisp pastry.

Step 5: Assemble the Cake

Preheat oven to 200°C (fan 180°C). Line a baking sheet with parchment. Roll out dough to a 35 x 25 cm rectangle (about 3-4 mm thick). Trim edges for neatness. Spread cooled filling evenly down the center third, leaving a 2 cm border.

Using a sharp knife, cut 2.5 cm strips on both sides of the filling at a 45° angle, stopping 1 cm from the filling. Fold the strips over the filling, alternating sides to create a braid.

Brush with egg wash (1 egg + 1 tbsp milk, beaten). Sprinkle with 2 tbsp demerara sugar.

Step 6: Bake

Bake for 30-35 minutes, rotating once, until deeply golden and crisp. Cool at least 30 minutes before slicing.

Pro Tips

• Keep It Cold: Chill dough, butter, and even your rolling pin for best puff pastry results.
• Flour Lightly: Too much flour when rolling can toughen dough; use just enough to prevent sticking.
• Customize Your Spice Blend: Toast whole spices and grind fresh for a flavor boost.

Troubleshooting

Butter Leaking? Dough or butter got too warm—always chill between steps and handle gently.

Soggy Bottom? Filling was too wet or didn’t cool fully—reduce moisture and be patient.

Variations

• Nutty Crunch: Add 50 g chopped pecans or walnuts to the filling for extra texture.
• Tropical Twist: Substitute dried pineapple or mango for cranberries.
• Rich Chocolate: Sprinkle 40 g chopped dark chocolate over the squash for a decadent note.

Storage

Store at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate airtight for up to 5 days; re-crisp slices in a 180°C oven for 8 minutes. Pastry is best enjoyed fresh!