Kolokotes Cypriot Pumpkin Pastries Food
KOLOKOTES - CYPRIOT PUMPKIN PASTRIES
Make and share this Kolokotes - Cypriot Pumpkin Pastries recipe from Food.com.
Provided by Coasty
Categories Pie
Time 50m
Yield 30 pieces
Number Of Ingredients 19
Steps:
- Peel the pumpkin and remove the seeds and threads and cut it in small cubes of about 1 cm thick.
- Pound the almonds in a mortar and pestle. Place in a bowl and add all the other ingredients mix them. Set aside.
- To make pastry place the flour and salt in a food processor. Mix all the liquids and with the process running drizzle in the liquid until the pastry comes together.
- Turn out onto a floured work surface and lightly knead for 2-3 minutes Cover with damp cloth and rest for 1 hour.
- Preheat oven to 180°C.
- Roll out and cut 10cm circles. Place some filling on pastry and fold over and crimp to seal.
- Place on baking sheet, and bake for 30 minutes.
Nutrition Facts : Calories 145.4, Fat 9.8, SaturatedFat 1.2, Sodium 171.6, Carbohydrate 14, Fiber 1.6, Sugar 5.6, Protein 2
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- Prepare the filling the night before. Add all ingredients to a large bowl. Cover and place in refrigerator overnight, or for at least 3 hours so that the bulgur can absorb the liquid.
- Prepare the dough by combining flours and salt in the bowl of an electric mixer. Add the oil and mix on low speed with the hook attachment. Add vinegar and warm water and mix until dough forms. Add more flour or warm water if needed until dough forms a ball. Cover with plastic wrap and let sit for 1 hour.
- Separate dough into 3 or 4 pieces so that it is easier to work with. Roll out dough into a circle on a lightly floured surface. (If the dough is hard to roll out and seems to be pulling back in, let rest for another 15 minutes.) Cut out 4-5 inch circles. Place 2 heaping tablespoons of filling in the center of each circle. Fold one side over to form a half-moon shape. Pinch the edges tightly together and place on baking sheet lined with parchment paper. Continue until all of the dough and filling is used up.
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- Prepare the dough and let it rest for half an hour. (See video how to make homemade phyllo by hand or using the pasta maker).
- Peel the pumpkin and remove the seeds and threads preferably with a spoon and cut it into small cubes (about 1 cm) or shred it in your food processor.
- Put it in a bowl together with the rice (or bulgur wheat), sugar, olive oil, almonds, raisins, fennel fronds and the spices and mix.
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