Side Pannel
Pumpkin Walnut Phyllo "Snails"
Pumpkin Walnut Phyllo "Snails"
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Greek
Ingredients List
- 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
Directions
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
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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