November is coming to an end, indicating that holidays are really really close! Time flies!
We are almost ready with our home Christmas Decorations and ready for baking time!
Todays recipe is a traditional sweet pie with soft butternut squash, honey, raisins, cinnamon and crunchy almonds. This pie is traditionaly served with sifted confectioners sugar and cinamon but it's delicious even plain.
You can see the technique of rolling and twisting the phyllo pastry step by step in the recipe "Easy beef pie with bulgur and cumin seeds"
Ingredients
1 package phyllo pastry
1/2 cup of light olive oil or other vegetable oil.
1 medium butternut squash (1 1/2 pound)
A little kosher salt (1 teaspoon)
1/2 cup sugar
1/2 cup honey
The zest of one lemon
1/2 cup raisins
1 teaspoon cinnamon
1 egg
1/2 cup almond slices
Directions
Grate the pumpkin using a coarse grater, add it to a bowl, add salt, stir and leave it aside for an hour.
Squize the pumpkin with your hands to remove excess water and add it to a bowl. Add raisins, lemon zest, cinnamon and honey. Stir.
Preheat the oven to 350 degrees.
Grease one phyllo pastry, add another one on top and using a spoon, add the filling on the longer edge of phyllo sheets. (See here the technique)
Roll the phyllo sheets and fold the edges.Set the pie by twisting the big stuffed phyllo piece starting from the center of the pan.
Continue by adding the next piece of pie starting from the point you stopped.
When the pie is ready, whisk an egg and coat the pie with it. Sprinkle on top the almond slices and bake the pie for an hour.
When ready, cut into small pieces and serve with confectioners sugar and cinnamon.
Have a nice week!!!
