Kolokotes - Cypriot Pumpkin Pastries |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A Cypriot pumpkin pastry made during lent. Ingredients:
500 gr. flour |
1 teaspoon salt |
1/2 cup olive oil |
1 tablespoon wine vinegar |
1 orange, juiced |
1/2 cup water |
1 kg pumpkin |
1 cup rice |
1/2 cup olive oil |
1 tablespoon sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
3 sage leaves, finely chopped |
1 teaspoon cinnamon |
4 sprigs fennel, weed finely diced |
1 cup almonds |
12 figs, dried |
1/4 cup currants |
1 teaspoon orange zest |
Directions:
1. Peel the pumpkin and remove the seeds and threads and cut it in small cubes of about 1 cm thick.
2. Pound the almonds in a mortar and pestle. Place in a bowl and add all the other ingredients mix them. Set aside.
3. To make pastry place the flour and salt in a food processor. Mix all the liquids and with the process running drizzle in the liquid until the pastry comes together.
4. Turn out onto a floured work surface and lightly knead for 2-3 minutes Cover with damp cloth and rest for 1 hour.
5. Preheat oven to 180°C.
6. Roll out and cut 10cm circles. Place some filling on pastry and fold over and crimp to seal.
7. Place on baking sheet, and bake for 30 minutes.
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