Roasted Chestnut and Matcha Sfiha with Butternut Squash Purée

What Makes This Special

This recipe uses matcha as the structure and color base for a Middle Eastern sfiha, integrating roasted chestnuts and squash purée. The matcha is incorporated into the dough to contribute color, astringency, and complexity, while autumn chestnuts provide texture and earthiness to the filling. The method is professional: hand-laminated dough structure, precise roasting, and integration of seasonal aromatics.

Ingredients

Ingredients are selected to balance the astringency of matcha, the sweetness of chestnuts and squash, and the aromatic warmth of autumn spices.

For the Dough

• Bread flour: Structure and chew
• Matcha powder: Color, mild bitterness, and astringency
• Salt, sugar, yeast: Standard dough control
• Water, olive oil: Hydration and elasticity

For the Filling

• Chestnuts: Roasted for depth, peeled and chopped for texture
• Butternut squash: Roasted and puréed for sweetness and orange color
• Butter, onion, spices: Aromatic base
• Tahini, yogurt: Creamy, nutty counterbalance
• Orange zest, orange blossom water, honey: Accentuate autumn and introduce citrus complexity

Instructions

Step 1: Roast Chestnuts and Squash

Heat oven to 210°C (conventional, not fan). Slice a cross into each chestnut shell. Place on a roasting pan. Halve and deseed butternut squash. Place cut side down on baking paper. Roast chestnuts and squash together, 30 minutes. Chestnuts are done when shells curl back and nutmeats are tender. Squash is ready when flesh yields to a fork. Roasting caramelizes chestnut sugars and reduces squash water content for better consistency.

Step 2: Prepare Chestnuts and Squash Purée

Peel chestnuts while hot (shells harden as they cool). Chop chestnuts roughly. Scoop squash flesh into a bowl and mash thoroughly. Set aside separately. Both should cool to room temperature before mixing to avoid prematurely activating dough yeast in later steps.

Step 3: Make and Develop Matcha Dough

In stand mixer bowl, combine bread flour, matcha powder, salt, sugar, and yeast. Mix dry. Add lukewarm water and olive oil. Mix on low to hydrate, then knead on medium (speed 2) for 6–8 minutes. Dough should be supple, slightly tacky, and even in color. Matcha inhibits some gluten development; knead until a firm, stretchy windowpane forms. Cover bowl with plastic wrap and let rise at 24°C for 75 minutes (dough should nearly double).

Step 4: Prepare Aromatic Filling Base

In small saucepan, melt butter over medium heat. Add diced onion and sauté 4–5 minutes until translucent. Add cumin, cinnamon, allspice, Aleppo pepper. Sauté 1 minute to bloom spices. Stir in chestnuts, squash purée, tahini, yogurt, orange zest, orange blossom water, and honey. Cook, stirring, 3–4 minutes until thickened, then cool to room temperature. Mixing while hot will split the yogurt.

Step 5: Shape Sfiha Shells

Line baking tray with paper. Turn dough onto lightly floured surface. Divide into 12 equal pieces (~45 g each). Shape into tight balls. Rest, covered 10 minutes (relaxes gluten). Flatten each ball into an 11 cm round with a 1 cm rim. Press center thin; keep edges thicker for structure. Place on prepared tray. Dimple centers with fingers; dock with fork to prevent excessive rise.

Step 6: Fill and Proof

Divide cooled filling between sfiha bases (~45 g each), spreading to center and leaving border clear. Cover tray with kitchen towel. Proof 25–30 minutes at room temperature. Dough should puff, not double. This encourages oven spring without over-fermentation. Resting filled bases prevents tearing.

Step 7: Bake

Heat oven to 220°C (conventional). Bake sfiha 16–18 minutes until crust is firm, filling slightly darkened at edges, and bases are set. Rotate tray at half time for even heat. Overbaking dries matcha dough; underbaking yields a gummy center.

Step 8: Finish

Cool slightly. Brush borders with olive oil. Sprinkle with flake salt. Serve warm or at room temperature. The filling’s texture is best when not piping hot.

Pro Tips

• Sift matcha thoroughly with flour to prevent uneven streaks in the dough.
• Peel chestnuts while hot; cooled shells adhere and increase waste.
• Dimple dough centers deeply so filling stays contained during baking.

Troubleshooting

Crumbly, pale dough? Knead longer. Matcha weakens gluten; insufficient development gives poor structure.

Filling leaks or pies collapse? Borders too thin or underproofed. Keep edges thick and proof with care.

Variations

• Replace butternut squash with roasted pumpkin for a more fibrous filling.
• Add feta to the filling for a saltier, more savory profile.
• Use black sesame in place of tahini for a flavor and color contrast.

Storage

Store cooled pies in airtight container at room temperature for up to 24 hours. Refrigerate for 3 days. Reheat at 160°C for 5 minutes to refresh crust.