* Exported from MasterCook *
PUMPKIN WALNUT PHYLLO "SNAILS"
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Greek Appetizers
Amount Measure Ingredient -- Preparation Method
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Karen Mintzias
1 Pumpkin (4 to 4 1/2 lbs.)
1/2 c Granulated sugar
2 tb Ground cinnamon
1 c Chopped walnuts
1 lb Commercial phyllo sheets
1/2 c Olive oil or butter -- melted
Cut the pumpkin in half, remove and discard the seeds,
the peel using a sharp knife. Grate the pumpkin on
the medium holes of a cheese grater (there should be
approximately 4 cups of finely grated pumpkin). Taste
for flavor, adding more sugar if desired. Start to
roll the "snails". Lay the phyllo flat and deep,
covered with a damp towel except when rolling. Brush
one filo sheet lightly with the oil and fold in half
lengthwise. Spread a row of filling (about 3 to 4
tablespoons) across the length of one end of the filo
to within an inch of each edge. Roll up to seal the
filling, forming a long tube. Then, beginning at one
end, curl up tightly into a "snail-like" coil and set
on a baking sheet. Continue until all the filling has
been used, keeping the rolls covered with waxed paper
or plastic to avoid drying. Brush the rolls with oil
or butter and bake in a 350 degree oven for 25 minutes
or until puffy and crisp. Serve warm or cold with
poultry or game dishes. From: "The Food of Greece" by
Vilma Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias
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