Sweet pumpkin coils

Sweet pumpkin coils

Rodanchas de kalavassa amarillia

By
From
Hazana
Makes
12 pastries
Photographer
Mowie Kay

In the past, these delicious coiled pastries from Thessaloniki were made with homemade pastry, but commercial filo makes them much quicker and easier to prepare. The filling is sweetened pumpkin flavoured with a dash of olive oil, walnuts, cinnamon and rosewater. Rodanchas are usually served lightly dusted with icing sugar, and traditionally for Purim.

Ingredients

Quantity Ingredient
12 sheets fresh or thawed frozen filo pastry, each about 30cm x 18cm
extra virgin olive oil, for brushing
icing sugar, for dusting

For the filling

Quantity Ingredient
1 small pumpkin, about 900g
1 tablespoon extra virgin olive oil
100g caster sugar
1 teaspoon ground cinnamon
2 tablespoons rosewater
100g freshly shelled walnuts, finely ground in a blender or food processor

Method

  1. To make the filling, bake the whole pumpkin in a preheated 180°C oven for 30 minutes or until tender. Remove from the oven and, when cool enough to handle, cut in half and remove the skin, pith and seeds. Place the pumpkin fl‹esh in a large bowl and mash with a potato ricer. Add the olive oil, sugar, cinnamon and rosewater and mix well. Stir in the ground walnuts.
  2. Lay a sheet of filo pastry on a clean cloth, with the longer side facing you, and brush lightly with oil. Spoon a line of filling about 1.5cm thick along the long side of the pastry, just inside the edge. Fold the edge over the filing and then roll up into a long, thin log, brushing the filo lightly with oil as you roll. Take hold of one end of the log and loosely roll it up like a coiled snake, being careful not to tear the pastry. Repeat with the remaining pastry and filling.
  3. Arrange the coils side by side on a well-oiled baking sheet and brush the tops lightly with oil. Bake in a preheated 180°C oven for 15 minutes or until the pastry is crisp and golden. Remove from the oven and set aside to cool. When cold, dust lightly with icing sugar.
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