Pumpkin And Cheese Coiled Pastries Boyos De Kalavasa Rodanchas Recipes

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GREEK PUMPKIN COILS (RODANCHAS DE KALVASSA)



Greek Pumpkin Coils (Rodanchas de Kalvassa) image

This dessert takes some effort, but is worth it. I got it from The Cookbook of the Jews of Greece by Nicholas Stavroulakis

Provided by Mirj2338

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups pumpkin puree
1 1/2 cups sugar
1 teaspoon cinnamon
1 cup walnuts, finely ground
1 egg white, beaten (optional for glazing phyllo)
1 package prepared phyllo dough
melted butter or melted olive oil

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.

Nutrition Facts : Calories 407.4, Fat 12.7, SaturatedFat 1.7, Sodium 259.9, Carbohydrate 69.1, Fiber 2.3, Sugar 38.4, Protein 6.7

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