Greek Pumpkin Coils Rodanchas De Kalvassa Recipes

PUMPKIN AND CHEESE COILED PASTRIES (BOYOS DE KALAVASA - RODANCHAS)

Steps:

• Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
• Line a baking tray with aluminum foil and brush with oil. Put the pumpkin on the tray. Toss to coat lightly in the oil and bake for about one hour or until soft. Alternatively to steam the pumpkin: Pour water into a pan to a depth of about two and 1/2 centimeters (one inch). Place a steamer basket in the pan. The water should come just up to the bottom of the steamer. Cover and bring to a boil. Place the pumpkin in the basket. Cover the pan and let steam for 30-40 minutes or until tender.
• Place the hot pumpkin in a clean tea towel and squeeze out excess liquid. Put the cooked pumpkin in a bowl and mash. Add the sugar, salt, spices, cheeses and mix thoroughly.
• Prepare the starter: Dissolve the yeast in the warm water with the sugar in a small bowl. Stir, cover with plastic wrap and let stand for five to 10 minutes, until frothy.
• Put two and a half cups flour with the salt in a large bowl. Work the butter into the flour with your fingertips. Make a well in the centre of the flour and add the proofed yeast. Add the warm water and mix well until a sticky dough mass begins to form. Transfer the dough onto a lightly floured surface. Knead the dough for about 10 minutes until smooth and elastic, adding a little flour if still sticky.
• Divide the dough into 20 golf-ball-size pieces. Roll each piece into smooth balls between your palms and immerse in the prepared dish of oil. Turn balls over once to coat well and let sit in the oil.
• Take one ball at a time, starting with the ones first placed in the oil and press between your palms to flatten. Place on a work surface and with the fingertips of both hands press the dough outwards as much as possible. Then working around the flattened dough gently lift and stretch the edges outwards with your fingertips until paper thin and about 30 centimeters (12 inches) in diameter. Brush lightly with the melted butter and oil mixture over the stretched dough and cut off any thick edges with a sharp knife and discard. Sprinkle with a little of the prepared flour and cheese mixture.
• Spread about three tablespoons of filling evenly along the long edge of the stretched dough and roll gently into one long cylinder about three and a half centimeters (one and a half inches) in diameter. Then coil the roll into a spiral shape with the seam-side down. Repeat until all the pastry and filling are used up.
• Brush the tops lightly with the melted butter and oil mixture and sprinkle with cheese.
• Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Line two baking trays with Gefen Parchment Paper.
• Transfer the filled pastries to the baking trays, leaving a little space between them. Bake for about 30-40 minutes, until crisp and golden brown. Transfer to a wire rack. Serve hot.

GREEK PUMPKIN COILS (RODANCHAS DE KALVASSA)

Steps:

• Cook the puree with the sugar in the top of a double boiler until very thick.
• Stir in cinnamon and walnuts.
• Preheat oven to 350 degrees.
• Lay out 1 sheet of phyllo dough, brush lightly with melted butter or olive oil.
• Cover with a second sheet of dough and brush lightly with butter or oil.
• Using a pastry tube or other convenient technique, place a pencil-thin line of the pumpkin filling along the length of the phyllo dough sheet just inside the edge.
• Fold the edge over to completely cover the pumpkin filling.
• Continue rolling the phyllo dough into a long thin tube.
• Brush lightly with butter or oil as you roll.
• Take one end of the roll and coil up, taking care not to make the coil so tight that it breaks.
• Arrange the coils so they are close together but not touching on an oiled baking sheet.
• If desired, brush completed coil with egg white.
• Bake for 30-45 minutes, or until golden brown.

KOLOKYTHóSOUPA (GREEK PUMPKIN SOUP)

Steps:

• In a large pot, heat olive oil and fry sliced onions and leek until glassy.
• Add pumpkin cubes, continue frying for 2-3 minutes, add salt, pepper and spices and again continue frying for 1-2 minutes.
• Add Ouzo and some stock or water just so the vegetables don't burn, and simmer until vegetables are tender, about 30-40 minutes.
• Remove from stove and puree the vegetables, then add the rest of the water or stock and heat near boiling point, stirring constantly.
• Add yoghurt, stirring, heat through (don't boil!) and add more salt and pepper to taste, if necessary.
• For garnish fry the red onion slices with some olive oil until glassy.
• Serve soup with fried onions and chopped parsley.

GREEK PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a rimmed baking sheet.
• Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.
• Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.
• Bake in the preheated oven until golden brown, 30 to 40 minutes.