It all starts with a fresh pumpkin — look for the smaller varieties, which tend to be better for culinary uses.
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The basic cookie dough can be wrapped around an almost endless variety of fillings: Spoon a little jam or preserves from the jar, drop in a bit of flavored cheese or try this mouthwatering recipe from Ronit’s brother, pastry chef Gadi Kakon, using the traditional poppy-seed filling.