Pumpkin walnut phyllo "snails"
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Pumpkin walnut phyllo "snails"
  Pumpkin    Phyllo    Snails    Greek    Appetizers    Side dish  
Last updated 6/12/2012 12:55:56 AM. Recipe ID 17931. URL: http://artofhacking.com/aohfood/17000/17931-pumpkinwalnutphyllosnails.htm
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      Title: Pumpkin walnut phyllo "snails"
 Categories: Greek, Appetizers, Side dish
      Yield: 20 servings
 
      1    Pumpkin (4 to 4 1/2 lbs.)
    1/2 c  Granulated sugar
      2 tb Ground cinnamon
      1 c  Chopped walnuts
      1 lb Commercial phyllo sheets
    1/2 c  Olive oil or butter; melted
 
  Cut the pumpkin in half, remove and discard the seeds, the peel using
  a sharp knife.  Grate the pumpkin on the medium holes of a cheese
  grater (there should be approximately 4 cups of finely grated
  pumpkin).  Taste for flavor, adding more sugar if desired.  Start to
  roll the "snails". Lay the phyllo flat and deep, covered with a damp
  towel except when rolling. Brush one filo sheet lightly with the oil
  and fold in half lengthwise. Spread a row of filling (about 3 to 4
  tablespoons) across the length of one end of the filo to within an
  inch of each edge.  Roll up to seal the filling, forming a long tube.
  Then, beginning at one end, curl up tightly into a "snail-like" coil
  and set on a baking sheet.  Continue until all the filling has been
  used, keeping the rolls covered with waxed paper or plastic to avoid
  drying.  Brush the rolls with oil or butter and bake in a 350 degree
  oven for 25 minutes or until puffy and crisp.  Serve warm or cold
  with poultry or game dishes.  From: "The Food of Greece" by Vilma
  Liacouras Chantiles, Avenel Books, New York.
  
  Typed for you by Karen Mintzias
 




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Recipe ID 17931 (Apr 03, 2005)

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