Easy Romanian Sweet Potato & Pumpkin Bars

Directions

1. 1
   For the filling, cut the pumpkin in half, scoop out the seeds, then arrange it on a roasting tray together with the sweet potatoes in their skin.
2. 2
   Bake at 200 degrees Celsius (400 degrees Fahrenheit) until soft.
3. 3
   Peel the sweet potatoes and scoop out the flesh from the pumpkin, add them to a bowl, then use a fork to mash them well.
4. 4
   Mix in the sugar, cinnamon and vanilla extract and allow to cool completely.
5. 5
   To make the crust, add the milk, sugar and oil to a pan and bring it to a boil.
6. 6
   Remove from the heat, and allow it to cool.
7. 7
   Once it has cooled down, beat one egg in and add the vanilla extract too.
8. 8
   In a large bowl, mix the flour, bicarbonate of soda and salt, then make a well in the middle and add the wet ingredients.
9. 9
   Use your hands to work the dough until soft and no longer sticky.
10. 10
    Shape it into 2 balls, then roll the first one so that it can cover the bottom of a baking pan that had been oiled and floured ( I used a large rectangle baking tray).
11. 11
    Sprinkle one teaspoon of semolina over the bottom dough sheet, then spread the filling evenly, sprinkle one more teaspoon of semolina over it, and top it with the second dough sheet. Semolina is perfect if you want to avoid soggy bottoms when you bake a crust.
12. 12
    Beat the egg and brush it over the pie.
13. 13
    Bake in the preheated oven at 180 degrees Celsius (375 degrees Fahrenheit) until golden, depending on your oven it might take about 20-30 minutes, but do check the oven regularly.
14. 14
    Allow it to cool and sprinkle powdered sugar over it.