Phyllo Dough Pumpkin Pie Pastry
Our Pumpkin Pie Pastry is wrapped withdelicious, flaky filo dough and filled with a quick, homemade pumpkin filling.The perfect dessert for a cool, autumn day.
SERVINGS
Equipment
- baking sheet
- Parchment Paper
Ingredients
- 1 1/4 cups Canned Pumpkin Pie Filling
- 1/2 cup Sweetened Condensed Milk
- 1 large Egg
- 1 tsp Ground Cinnamon
- 1/4 cup Chopped Pistachios
- 7 sheets Phyllo Dough thawed, about 11x13 inches in size
- 1/4 cup Butter melted
- 2 tbsp Powdered Sugar
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix together pumpkin puree, condensed milk, egg, and cinnamon.
- Add one layer of filo dough on lined baking sheet. Brush a thin layer of butter on its surface. Once buttered, add another sheet of filo dough on top.
- Continue for the remaining filo sheets. Do not butter the top and final layer.
- Pour pumpkin mixture in the center of the filo dough (widthwise). Sprinkle with chopped pistachio.
- Roll the sides and ends over on top of the filling, securing with butter and slightly pressing down. It should look like a flat log.
- Carefully turn the pastry over so the seams are facing side down.
- Bake for 20 minutes and allow to cool. Sprinkle powdered sugar and cut to serve.
Servings: 6 servings