Pumpkin buns with cheese and shortcrust pastry

Ingredients:

• 2 cups premium wheat flour, plus extra for dusting
• 1 tbsp baking powder
• 1 tbsp. sugar
• 1 teaspoon of salt
• 0.25 tsp freshly ground nutmeg
• 2 tbsp finely grated Parmesan
• 110g cold butter, cut into pieces, plus extra melted butter for greasing
• 0.5 tbsp. pumpkin puree
• 0.25 cups heavy cream

Preparation:

1. Preheat oven to 200°C.
   
   Line a baking pan with parchment paper. In a large bowl, combine the flour, baking powder, sugar, salt, and nutmeg. Add and stir in 1 tablespoon of Parmesan cheese. Add the chopped butter and mix with your fingers until the mixture resembles coarse crumbs. Combine the pumpkin and cream in a small bowl and pour into the flour mixture. Mix with your hands or a spoon until a soft dough forms.
2. Place the dough on a lightly floured surface and roll it out into a 2cm-thick rectangle. Cut out round buns using a 5cm-diameter cutter and arrange them on the prepared baking sheet, 5cm apart. Brush the tops with melted butter and sprinkle with the remaining Parmesan cheese. Bake until golden brown, 15-20 minutes. Remove the pan to a wire rack and let the buns cool slightly before serving. Alternatively, cool completely and freeze (see notes below).
   
   Dessert recipe pumpkin buns.
   
   Note
   
   Prepare the buns ahead of time: Let the buns cool completely, then freeze them in a resealable bag and store for up to a month. To reheat, spread them on a baking sheet, cover with foil, and bake at 180°C (350°F) until heated through, about 10 minutes.