Pumpkin slippers
As autumn begins, pumpkin is making a comeback in our kitchens. Inspired by the classic pumpkin pie, we've created turnovers using phyllo pastry, which we fill with a mixture of pumpkin puree, honey, and spices.
Ingredients · Servings 12 s
- 250 ml (1 cup) of unsweetened pumpkin puree
- 1 egg
- 75 ml (1/3 cup) of honey
- 5 ml (1 tsp) ground cinnamon
- 1 ml (1/4 tsp) ground nutmeg
- 115 g (1/2 cup) of unsalted butter
- 1 pinch of salt
- 6 sheets of frozen phyllo pastry, thawed
- 30 g (3 tbsp) chopped pumpkin seeds
- 15 ml (1 tbsp) of sugar
Method · 1 h 5 min
- In a bowl, whisk together all the ingredients.
- Place the rack in the center of the oven. Preheat the oven to 180°C (350°F). Line a baking sheet with a silicone mat or parchment paper.
- In a small saucepan over medium heat, melt the butter. Cook the butter until it begins to brown and stops foaming. It will turn a nutty color. Quickly pour it through a sieve placed over a bowl. Add a pinch of salt.
- On a work surface, using a brush, coat 2 sheets of phyllo pastry with browned butter, layering them on top of each other. Cut the sheets into 4 long strips.
- Place 30 ml (2 tbsp) of the pumpkin puree mixture at the end of one of the strips. Fold the dough over to form a small triangle. Fold the triangle over itself several times to form a turnover. Place on the baking sheet. Repeat with the remaining strips, then with the remaining phyllo dough, brown butter, and pumpkin puree.
- Brush the surface of the turnovers with brown butter.
- In a small bowl, mix the pumpkin seeds and sugar. Sprinkle the mixture over the turnovers.
- Bake for 25 minutes or until golden brown. Let cool slightly before serving. While they taste best eaten the same day, the pastries will keep for 2 days in an airtight container at room temperature.
Published in RICARDO Magazine Volume 21, number 8.
- Vegetarian
- Nut-free
- Sans lactose
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