Скачать или смотреть Pumpkin Pie with Filo Pastry | Flaky, Crispy & Irresistibly Delicious!

#recipe #pumpkin #pies #dessert
Hello, I am Adela. I’m so excited to share my new recipe with you: Pumpkin Filo Pie! This dish is incredibly delicious and versatile, and I think you’ll love it as much as I do.
It delightfully combines the earthy sweetness of pumpkin with the irresistible crispness of filo pastry.
Ingredients
For the Filling:
1.2 kg shredded pumpkin (raw, peeled, and grated)
150 g sugar (adjust to taste)
pinch of salt
1/2 tsp ground cinnamon
1-2 tbsp butter (for sautéing)
For the Pastry:
8–10 sheets of filo pastry
100 ml oil (for brushing the filo)
For the Egg Wash
1 egg
1 tablespoon milk
Instructions:
Heat the butter in a large skillet over medium heat.
Add the shredded pumpkin and sugar, and sauté for 10–12 minutes, stirring frequently until softened and lightly caramelized.
Remove from heat, let cool slightly, then mix in the cinnamon.
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Take one sheet of filo pastry, lay it flat on a clean surface, and brush lightly with oil.
Place another filo sheet on top and brush with oil again for sturdier rolls.
Spread a thin layer of pumpkin filling along the length of the filo sheet. Fold each side of the sheet inward toward the center, then tightly roll both sides simultaneously into a log, enclosing the filling securely.
Place the rolls on the prepared baking tray. Repeat with the remaining sheets and filling.
Brush the tops of the rolls with more oil for a golden finish.
Prepare an egg wash by mixing one egg into a small bowl with 1 tablespoon of milk and whisking until smooth and well combined.
Using a pastry brush, gently brush the egg wash over the top of your pie, ensuring an even coat on the filo pastry.
Bake in the oven for 35–40 minutes or until the rolls are crisp and golden brown.
Let the rolls cool slightly before serving!