Peel the pumpkin and cut it in very small cubes. Peel the apples, remove the seeds and mince them. In a saucepan, add the pumpkin, apples, 2 ½ tbsp butter, sugar, orange juice and zest. Boil the mixture over medium to high heat for approx. 10-12 min, until the mixture dries up completely. Remove from the fire, add the breadcrumbs, raisins, walnut kernels and cinnamon. Stir and leave the mixture aside to cool down. Prepare the twisted pumpkin pies according to the instructions. Place them in a shallow baking pan, smear them with melted butter and bake in a preheated oven at 180ºC for approx. 45 min. Once baked, sprinkle with powdered sugar and serve.

To form the twisted pies:
Open the sheets on the kitchen worktop. Lay 1 sheet and smear it with olive oil.

Add 1/6 of the stuffing along the larger side. Fold the sheet into a roll and wet in on the outside so that it does not break during folding.

Roll it like a snail. Continue in the same way with the remaining ingredients.