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| Joined: | Thu Jun 9th, 2005 |
| Location: | Fremont, USA |
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1/3 of a box of store-bought phyllo dough
1 large can of Libby's pumpkin
1 cup brown sugar
1/2 cup finely chopped walnuts
pumpkin pie spice
A little bit of butter to brush on the top of the pastries
1/2 cup confectioner's sugar (to sprinkle on the pastries after they're cooled)
A box of phyllo dough comes in three shrink wrapped packages in one box. Take out ONE of those three packages and divide THAT into thirds. Follow the directions on the box when dealing with the phyllo you're not using at the time, so it doesn't dry out.
Spread the dough out flat on a sheet of foil or wax paper (it'll help later when you roll it up) and spread 1/3 of the can of pumpkin evenly over the surface. Sprinkle pumpkin pie spice sparingly over the pumpkin, then 1/3 of the cup of brown sugar. Sprinkle 1/3 of the walnuts over the pumpkin/sugar.
Roll the rectangle of phyllo and pumpkin and place on a greased cookie sheet. Cover with a moist paper towel until it's ready to go in the oven. Repeat the process with the other two sections of Phyllo dough. Brush with butter and bake in a 400 degree oven for 20 minutes, then put the sheet in the broiler for five minutes to brown the top to a nice, golden brown.
Allow to cool, and serve with a generous dusting of powdered sugar. Makes 9 servings--more or less.
I'm debating whether to take it a step further in the Baklava direction and let it soak in honey as it cools. Any thoughts from the peant gallery?
____________________
"If you could find some way to be
a little bit less afraid of me,
you'd see the voices that control me
from inside my head say I shouldn't kill you yet"
Skullcrusher Mountain--John Coulton
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