18 large phyllo sheets
1 kg pumpkin, grated
200 g sugar
cinnamon
oil
Take one phyllo sheet, sprinkle with oil and warm water, place another on top, sprinkle, and another (3 sheets). Spread 1/6 of pumpkin on top, 1/6 of sugar and season with some cinnamon to taste (but not to much). Roll it and place it in oiled baking pan. Repeat until you use the rest of phyllo. Bake in preheated oven at 180°C for about 40 minutes or until crust forms as on photos. When done, remove from oven and cover with wet towel for 30 minutes.
Note: This was my entry to the SHF #37 - The Beta Carotene Harvest, you can see the roundups here and here.
- More pies from Serbia:
- Walnut pie
- Sorrel pie (Zeljanica)
Marija,
ReplyDeleteEvo veceras sam okrila tvoj blog na tastespotting. Ja sam ti iz splita, isto pisem o hrani, tj. vise sletkom jer mi je to profesija :))
Bravo, super je blog, samo tako dalje! Bas cu mami pokazat bundevaru, ona je uvijek pricala o tome a mi kuci radimo slanu, s jos dodatkom svjezeg sir, mmm.
POzdrav!
Tea
How very beautiful!
ReplyDeleteI know it's belated to post here but I knew I may find some info about this pumpkin in phyllo when I ate at a Bulgarian restaurant... in a tropical island :-P I was telling friends at the table that this dessert is not up to my expectation and somewhere in my mind there must be a foodie blogger who can make it better and even expert... voila! My intuition was correct! Thank you for the recipe too. Yours is far better than the restaurant!
ReplyDelete