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Categories:Viewed: 23 - Published at: 5 years ago
Ingredients
- 3 lbs. baked and pureed 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.
