Greek Pumpkin Coils Rodanchas De Kalvassa Recipes

GREEK PUMPKIN COILS (RODANCHAS DE KALVASSA)

Steps:

• Cook the puree with the sugar in the top of a double boiler until very thick.
• Stir in cinnamon and walnuts.
• Preheat oven to 350 degrees.
• Lay out 1 sheet of phyllo dough, brush lightly with melted butter or olive oil.
• Cover with a second sheet of dough and brush lightly with butter or oil.
• Using a pastry tube or other convenient technique, place a pencil-thin line of the pumpkin filling along the length of the phyllo dough sheet just inside the edge.
• Fold the edge over to completely cover the pumpkin filling.
• Continue rolling the phyllo dough into a long thin tube.
• Brush lightly with butter or oil as you roll.
• Take one end of the roll and coil up, taking care not to make the coil so tight that it breaks.
• Arrange the coils so they are close together but not touching on an oiled baking sheet.
• If desired, brush completed coil with egg white.
• Bake for 30-45 minutes, or until golden brown.

PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)

Steps:

• 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.