Greek Pumpkin Coils (Rodanchas de Kalvassa)
2 cups pumpkin puree
1 1/2 cups sugar
1 teaspoon cinnamon
1 cup walnuts finely ground
1 egg white, beaten (optional for glazing phyllo)
1 pkg. prepared phyllo dough
melted butter or olive oil
Cook the puree with the sugar in the top of a double boiler until very
thick. Stir in cinnamon and walnuts.
Preheat oven to 350 degrees.
Lay out 1 sheet of phyllo dough, brush lightly with melted butter or
olive oil. Cover with a second sheet of dough and brush lightly with
butter or oil. Using a pastry tube or other convenient technique, place
a pencil-thin line of the pumpkin filling along the length of the phyllo
dough sheet just inside the edge. Fold the edge over to completely
cover the pumpkin filling. Continue rolling the phyllo dough into a
long thin tube. Brush lightly with butter or oil as you roll.
Take one end of the roll and coil up, taking care not to make the coil
so tight that it breaks. Arrange the coils so they are close together
but not touching on an oiled baking sheet. If desired, brush completed
coil with egg white.
Bake for 30-45 minutes, or until golden brown.
Source: THE COOKBOOK OF THE JEWS OF GREECE
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