Pumpkin Kolokithopita Greek Phyllo Pastries Recipes

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PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)



Pumpkin Kolokithopita (Greek Phyllo Pastries) image

This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Pastry     Pumpkin     Fall     Thanksgiving     Appetizer     Phyllo/Puff Pastry Dough     Honey     Vegetarian     Bake     Dessert

Yield Makes about 36 triangles

Number Of Ingredients 7

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

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.

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