Syruped Phyllo Pastry with Pumpkin

25/01/2018
Topato
fromTopatoDarth Vader531059326
"Tender phyllo pastry that practically melts in your mouth - even 2 slices won`t be enough."
Preparation50 min.
Cooking45 min.
Тotal95 min.
Servings12 slices
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Ingredients

  • phyllo pastry - 1 packet, sheets
  • pumpkins - 24.5 oz (700 g)
  • sugar - 4/5 cup (200 g)
  • vanilla - 1 1/3 tbsp (20 g)
  • walnuts - 2/3 cup (150 g)
  • oil - 2/5 cup (100 ml)
  • syrup
  • water - 1/2 cup (120 ml)
  • sugar - 2/5 cup (100 g)

Preparation

Use a butternut squash pumpkin, grate it finely. Grind the walnuts finely.

In a bowl, mix the pumpkin, sugar, walnuts and vanilla. Stir well.

Smear the sheets with a little oil 1 at a time. Place them together in pairs, to prevent burning during baking. Spread pumpkin filling on top of each pair evenly and roll it up into a roll.

Arrange the rolls in an oiled tray. Bake in a moderate oven. To prevent the phyllo pastry from burning before it's fully baked, cover it with foil during the initial 10 min. of baking.

Meanwhile, prepare the syrup. Put a pot with the water and sugar on the stove and leave to come to a boil. Then leave the syrup to cool.

Once the phyllo pastry is ready, pour the syrup over it and cover it to smother. Leave it for at least 3 hours to take in the syrup.find similar recipes here

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