Photo by Dayna Smith
Because we grew up in a Greek household, phyllo dough was always a staple in our kitchen. Babee used to make her own from scratch, spending hours and hours rolling her dough with a rolling pin to get it very thin. Now you can buy great phyllo dough at the supermarket, and it’s one of the rare instances where we think it’s okay to use a frozen dough. Babee often filled her phyllo pastry with feta cheese or spinach, or walnuts and cinnamon, but pumpkin was one of our favorites, and she typically made it in the fall. This recipe is a perfect sweet and savory appetizer for your Thanksgiving feast.
- Makes about 36 triangles
- 3 lbs. baked and puréed pumpkin (fresh or canned)
- 1 cup honey
- 1/2 cup sugar
- 3 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 20 sheets phyllo dough
- 1 cup unsalted butter, melted
- Preheat the oven to 350°F. Grease a baking sheet with butter.
- Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
- Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
- Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
- Repeat until all of the pumpkin filling is used up.
- Bake for 30 minutes or until the tops of the triangles are golden brown.
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