SAVORY PUMPKIN PHYLLO TARTLETS
Steps:
- If using fresh squash, cut in half and de-seed.
- Lightly brush with olive oil and place cut side down on a baking tray. Tossed the sliced onion with about 2 teaspoon olive oil and add to the baking tray. Roast until the squash is soft to the touch and the onions are just beginning to brown. About an hour at 325F. (If roasting the pumpkin seeds, see notes and recipe above)
- Allow squash and onions to cool. Scoop the squash from its skin and mix with grated cheese, egg, and 2/3s of the rosemary, reserving the rest for garnish.
- Raise the oven temperature to 375F
- Prepare the phyllo: layer 8-10 sheets of phyllo pastry, brushing each sheet with olive oil (I like to use a mister instead). Be sure to cover the phyllo dough not in use with a damp cloth so it doesn't dry out. Cut the layered phyllo into 3-inch squares & place into muffin tins.
- Fill each cup with 1 tablespoon filling. Top with squash slice (optional) and a sprinkle of paprika.
- Bake at 375 for 12-18 minutes, until filling is set and phyllo has begun to brown around the edges.
- Serve warm sprinkles with the remaining fresh rosemary.
- Can be made ahead and reheated before service (10-15 minutes at 325)
PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)
This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.
Provided by Katherine Kallinis Berman
Categories HarperCollins Pastry Pumpkin Fall Thanksgiving Appetizer Phyllo/Puff Pastry Dough Honey Vegetarian Bake Dessert
Yield Makes about 36 triangles
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Grease a baking sheet with butter.
- Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
- Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
- Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
- Repeat until all of the pumpkin filling is used up.
- Bake for 30 minutes or until the tops of the triangles are golden brown.
PUMPKIN PIE PHYLLO BITES
Steps:
- Preheat the oven to 350 degrees F. Put the pumpkin pie filling, heavy cream and egg in a large bowl and mix well. Spoon the filling into 30 ready-made mini phyllo shells, filling no more than 3/4 full. Place the filled shells on a baking sheet and bake for 30 minutes. Garnish with chopped pecans, if desired.
PUMPKIN TARTLETS
Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you're done! - Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 tartlets.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY PUMPKIN TART
This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time. At lunch, this delightful tart shared the table with green lentils and pork sausages. Feel free to make the tart the focus of a meal, perhaps with a side of bright greens.
Provided by Melissa Clark
Categories dinner, appetizer, side dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- The night before serving, toss squash with salt in a bowl. Place a heavy weight on top, cover with plastic, and refrigerate overnight.
- To make pastry, combine flour and salt in a large bowl. With pastry cutter or fork, cut in butter until it forms coarse crumbs. Add 1 to 11/3 cups very cold water, a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate overnight.
- The next day, preheat oven to 425 degrees. Grease large baking sheet. Drain squash. In saucepan over medium heat, melt remaining butter. Sauté onion, stirring occasionally, until soft and golden, 7 to 10 minutes.
- On floured surface, roll out dough into a 17- by 12-inch rectangle. With long side facing you, spread squash evenly over right half of dough. Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper.
- Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Brush crust with egg yolk. Using knife, cut slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
- Transfer crust to baking sheet. Bake for 20 minutes; reduce heat to 350 degrees and continue baking until squash is fork tender and crust is well browned, 35 to 40 minutes longer. Slowly pour cream into crust vent. Let cool for at least 30 minutes before serving. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 26 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 384 milligrams, Sugar 4 grams, TransFat 1 gram
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