This Pumpkin pastry has all of the flavors of fall and the best part about it is that it can be made ahead and frozen! Get those coffee cups ready!
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Makes 20-22 pastries:
1-pound country-style (#10) phyllo pastry, at room temperature
½ pound unsalted butter, melted
For the Filling:
• 1 (15-ounce) can pure pumpkin puree
• 1 cup granulated sugar
• 4 ounces chopped walnuts, optional
• 1 cup raisins, optional
• 2 teaspoons ground cinnamon
• 1/8-1/4 teaspoon ground cloves
• Pinch of ginger (about 1/8 teaspoon)
• Pinch of salt
For the syrup:
• 1 cup granulated sugar
• 1 cup of water
• 1 cinnamon stick
• 1 teaspoon pure vanilla extract
Preheat the oven to 350 °F, 180 °C.
Make the syrup: Combine all of the syrup ingredients (except the vanilla extract) in a small saucepan and mix together. Bring to a boil and as soon as the sugar dissolves, remove from the heat and add the vanilla extract. Mix to combine. Set aside to cool completely.
Make the Filling: Combine all of the filling ingredients (except the nuts and raisins) in a bowl and whisk together until the sugar dissolves into the pumpkin. Fold in the nuts and raisins. Set aside.
Assemble the pastries:
Remove the roll of phyllo from the box and cut it into 3 equal pieces. Remove one portion from its packaging and unroll the phyllo.
Place a strip of phyllo on a clean work surface and drizzle it with melted butter.
Place a tablespoon of the pumpkin filling at the bottom of the strip and fold up flag-style.
Place the triangles on a baking tray lined with parchment paper.
Brush the top of each pastry with the remaining melted butter.
Wrap any leftover phyllo in plastic wrap and store in the refrigerator for another recipe.
Bake for 30 minutes or until golden all around.
Pour the cool syrup over the pastries and set aside to cool for at least 20 minutes.
Notes: Thaw the phyllo pastry overnight in the refrigerator because it is usually sold frozen.
2 hours before working with the phyllo set it at room temperature, in its packaging, so that it will be easy to work with. Cold phyllo tears and crumbles easily.
The walnuts can be substituted with pecans. The nuts and raisins can be left out of the recipe altogether if desired.
Assemble the pastries and allow them to freeze. Cover the tray with plastic wrap and store in the freezer up to 2 months. Bake them at 350 °F until golden all around and follow the remaining syrup instructions.
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