These Pumpkin Walnut Phyllo “Snails” are a delightful twist on traditional Greek baklava. The filling combines the earthy sweetness of fresh grated pumpkin with warm cinnamon and crunchy walnuts, wrapped in layers of buttery, crisp phyllo dough. Each bite offers a perfect balance of textures: the shattering flakiness of the pastry contrasts beautifully with the soft, spiced interior. They are easier to assemble than they look and bake into golden, aromatic spirals. Serve them warm as a cozy autumn dessert or alongside coffee for an elegant afternoon treat. This recipe is perfect for holiday gatherings or any time you want to bring a touch of Mediterranean flair to your table.
Pumpkin Walnut Phyllo “Snails”
Description
These Pumpkin Walnut Phyllo "Snails" are a delightful twist on traditional Greek baklava. The filling combines the earthy sweetness of fresh grated pumpkin with warm cinnamon and crunchy walnuts, wrapped in layers of buttery, crisp phyllo dough. Each bite offers a perfect balance of textures: the shattering flakiness of the pastry contrasts beautifully with the soft, spiced interior. They are easier to assemble than they look and bake into golden, aromatic spirals. Serve them warm as a cozy autumn dessert or alongside coffee for an elegant afternoon treat. This recipe is perfect for holiday gatherings or any time you want to bring a touch of Mediterranean flair to your table.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC) and line a large baking sheet with parchment paper.
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Cut the pumpkin in half lengthwise, scoop out and discard the seeds and stringy pulp.
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Peel the pumpkin using a sharp knife or vegetable peeler, removing all the tough outer skin.
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Grate the peeled pumpkin on the medium holes of a box grater until you have approximately 4 cups of finely grated pumpkin.
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In a large bowl, combine the grated pumpkin, granulated sugar, ground cinnamon, and chopped walnuts. Mix well until evenly distributed.
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Unroll the phyllo dough and lay it flat on a clean work surface. Cover the sheets with a damp kitchen towel to prevent drying out; uncover only as you work.
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Take one phyllo sheet and brush it lightly with melted butter or olive oil.
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Fold the sheet in half lengthwise to create a long, narrower strip.
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Spread a row of the pumpkin-walnut filling (about 3 to 4 tablespoons) across the width of the phyllo strip, leaving about an inch of space on each long edge.
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Starting from one short end, tightly roll the phyllo around the filling to form a long, thin tube.
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Beginning at one end of the tube, curl it tightly into a spiral or "snail" shape.
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Place the snail seam-side down on the prepared baking sheet.
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Repeat the process with the remaining phyllo sheets and filling, keeping unused dough covered with the damp towel to avoid cracking.
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Brush the tops of all the snails generously with the remaining melted butter or oil.
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Bake in the preheated oven for 25 to 30 minutes, or until the phyllo is puffy, golden brown, and crisp.
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Remove from the oven and let cool slightly before serving.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 1118.8kcal
- % Daily Value *
- Total Fat 79.7g123%
- Saturated Fat 10.3g52%
- Cholesterol 0.0mg0%
- Sodium 392.9mg17%
- Total Carbohydrate 93.6g32%
- Dietary Fiber 10.4g42%
- Sugars 34.7g
- Protein 18.8g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Taste the filling mixture before rolling and add more sugar if a sweeter flavor is desired.
Serve these snails warm or at room temperature. They pair beautifully with coffee or tea.
Keep unused phyllo sheets covered with a damp towel at all times to prevent them from drying out and cracking.
