1 hr 15 mins
This dessert takes some effort, but is worth it. I got it from The Cookbook of the Jews of Greece by Nicholas Stavroulakis
My Private Note
Units: US | Metric
- 1Cook the puree with the sugar in the top of a double boiler until very thick.
- 2Stir in cinnamon and walnuts.
- 3Preheat oven to 350 degrees.
- 4Lay out 1 sheet of phyllo dough, brush lightly with melted butter or olive oil.
- 5Cover with a second sheet of dough and brush lightly with butter or oil.
- 6Using 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.
- 7Fold the edge over to completely cover the pumpkin filling.
- 8Continue rolling the phyllo dough into a long thin tube.
- 9Brush lightly with butter or oil as you roll.
- 10Take one end of the roll and coil up, taking care not to make the coil so tight that it breaks.
- 11Arrange the coils so they are close together but not touching on an oiled baking sheet.
- 12If desired, brush completed coil with egg white.
- 13Bake for 30-45 minutes, or until golden brown.
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Nutritional Facts for Greek Pumpkin Coils (Rodanchas de Kalvassa)
Serving Size: 1 (137 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 407.4
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 259.8 mg
- Total Carbohydrate 69.1 g
- Dietary Fiber 2.2 g
- Sugars 38.3 g
- Protein 6.6 g