Pumpkin Kolokithopita (Greek Phyllo Pastries)

harpercollins pastry greek pumpkin fall thanksgiving appetizer phyllo/puff pastry dough honey vegetarian bake dessert

Katherine Kallinis Berman

Makes about 36 triangles

Source

Ingredients

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

Method

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.