Sweet pumpkin pastries

This Greek recipe for a sweet filo (phyllo) pastry filled with pumpkin is a very traditional dessert from the Aegean island of Chios.

Credit: My Greek Table

• makes

  40

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Mid

Similar Greek dessert recipes from the Aegean islands go by various names, such as rafiolia and keramidopites, or tile cakes, because they once were baked on hot ceramic roofing tiles, like a makeshift griddle. If you have a baker's stone for bread baking, try baking the little pumpkin pastries directly on top of it instead of frying them.

Ingredients

• 450 g (1 lb) commercial filo (phyllo) pastry, defrosted and at room temperature
• 225 g (8 oz) unsalted butter, melted
• Vegetable oil, for frying (e.g. corn or sunflower)
• Ground walnuts, to garnish, optional

For the filling

• 680 g (1lb 8 oz) pumpkin, peeled, seeded, and cut into chunks
• ¼ cup long-grain rice
• ½ cup (125 ml) water
• 2 tsp olive oil or unsalted butter
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• ⅓ cup sugar

For the syrup

• 1 cup honey
• ½ cup sugar
• 1 cup (250 ml) water

Makes about 40 pieces. 

Instructions

1. Prepare the filling: Place the pumpkin in a steamer basket inside a large saucepan with about an inch of water. Cover and steam until soft. Alternatively, place the pumpkin cubes in a large nonstick skillet and cook over medium heat, covered, until soft, about 15-20 minutes.
2. Place the rice and water in a small pot or skillet, bring to a boil, reduce the heat to low, and simmer, covered until soft and all the water has been absorbed, 6 to 8 minutes. Toss with butter and set aside.
3. Mash the pumpkin with a fork or puree in a food processor. Add the cinnamon, sugar, and nutmeg. Stir in the rice.
4. Make the syrup: Combine the honey, sugar, and water in a small saucepan and heat slowly until the mixture begins to boil. Let it simmer, uncovered, for 10 minutes. Remove from the heat and set aside.
5. Open the box of filo and place pastry vertically in front of you on a clean work surface. Cut into three stacks of equally wide strips. Keep covered with a kitchen towel. Take one strip, brush with melted butter, top with a second strip and brush that with melted butter, too.
6. Place a generous half-tablespoon of the pumpkin filling in the center bottom of the double phyllo strip and fold up like a flag, into a small even triangle. Place seam side down on a tray lined with parchment and continue with the remaining filling and pastry until everything is used up.
7. Heat 5 cm (2 inches) of vegetable oil in a frying pan until hot, place a few pieces at a time of the triangles in the hot oil and turn to brown on both sides. Remove, drain on paper towels and drizzle with the syrup. Sprinkle with additional cinnamon and ground walnuts if desired, and serve.

Note

• You can make the filling savory by replacing the cinnamon and nutmeg with a little crumbled feta cheese and some chopped herbs such as dill or parsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Similar Greek dessert recipes from the Aegean islands go by various names, such as rafiolia and keramidopites, or tile cakes, because they once were baked on hot ceramic roofing tiles, like a makeshift griddle. If you have a baker's stone for bread baking, try baking the little pumpkin pastries directly on top of it instead of frying them.