Happy Monday guys! Recipe of the day is Crispy Pumpkin Pie Parcels – succulent pumpkin pie filling in filo pastry, fried to golen and served with powder sugar.
Every year, at Christmas Eve, we enjoy a huge vegetarian feast (a Bulgarian tradition), all cooked from scratch. One of the dishes, we always make is a filo pastry pumpkin pie. I was determined to jazz things up a bit and make a different, but still that yummy dessert. And I came up with these crispy golden parcels, filled with caramelised pumpkin, walnuts and spices. And to tell you the truth, this is our favourite version so far. 🙂
What you need:
- pumpkin or butternut squash
- walnuts
- dark brown sugar
- cinnamon
- nutmeg
- ginger
- vanilla extract
- filo pastry
- sunflower oil for frying
- powder sugar for serving, if wished
Here’s how to make these delicious Crispy Pumpkin Pie Parcels
Ingredients:
- 400g pumpkin/butternut squash, grated
- 180g dark brown sugar
- 120g walnuts
- 2tsp cinnamon
- 1tsp nutmeg
- 1tsp ginger
- 1tsp vanilla extract
- around 300g filo pastry
- sunflower oil for frying
- powder sugar for serving, if wished
Preparation:
- Heat a pan with a tbsp of sunflower oil and add the pumpkin, spices, sugar and walnuts. Cook for about 15 minutes, stirring occasionally. Remove from the hob and let it cool for a bit.
- Unfold the filo pastry, cut into squares about 10x10cm. Brush the edges with a tiny bit of water and put about 2tbsp from the pumpkin mixtures, fold the ends in and roll it out in a parcel. Brush the ends with water again. Repeat until you’ve used all the pumpkin mixture.
- Heat a pan with sunflower oil, for deep frying.
- Cook each parcel for about two minutes on each side until golden . Place on a plate covered with kitchen roll.
- Serve with powder sugar, if wished.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon.
Meanwhile, have a tasty Monday and keep safe. xx
For more delicious pumpkin recipes, check out the links below:
