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Description
Preheat the oven to 250(C)
I usually use butternut pumpkin. It is available throughout most of the
year. We can also get other kinds of pumpkin, usually cut as a big chunk. A
good-sized wedge is usually about 250-300 grams. Grease a large, rimmed
baking sheet with the margarine, and place a couple layers of filo dough on
the bottom. As an alternative one could use the flaky croissant dough. Dot
small pieces of margarine on top of the dough at about 3-4 inch spaces.
Slice the pumpkin in large pieces, deseed and grate using the coarse grater.
It should become a mass of about 2 cups or so. Add the sugar and spices and
raisins. At last, sprinkle in the flour and mix well, as the pumpkin bakes,
the juices will mix with the flour and it will become a consistent mass.
Spread the pumpkins mixture evenly over the filo dough.
Place another couple layers of filo dough over the pumpkin mass, as the top
to a pie.
The traditional bakers paint a thin layer of egg yoke or milk in the top of
the dough to make a golden color, but I don't as we are vegan. I really
don't feel anything is necessary over the top, however, if one wants to be
fancy, you can lightly brush the dough with water and then sprinkle coarse
sugar over the top (regular castor sugar not powdered).
It is wise to take a sharp knife now, and cut the pieces (before you bake)
as once the filo dough is baked it really flakes and crumbles when cut.
Bake in the preheated oven for about 30 minutes or until the dough is flaky
and lightly browned.
It is delicious warm, or also yummy the 2nd or 3rd day (if i lasts that
long).
Enjoy!
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