The last time I made a recipe with filo dough I was amazed by how easy it was to use. You can stuff it with basically anything and fold it however you like. Because the flavor is pretty neutral, you can use it to make pastries, dinners, or desserts. I decided to make mini pastry pies, filling the filo dough with a pumpkin and squash mix. I’m not sure if it’s too early to bring on the pumpkin recipes, but I have been ready for them since the end of summer. I love eating the different foods that each new season has to offer.
If you’re feeling more adventurous than me, you can roast the pumpkin and squash and then blend it, but I just used canned versions--and it was still delicious. I wrapped the pies up like burritos, but you can fill the dough using any method that is easy for you. You can line a pie sheet with a few layers of filo dough and then top it with more dough after it is filled, or you can use the dough to line a cupcake sheet and make mini open-faced pies. The possibilities of how you choose to use the dough are endless.
YIELDS
about 10 pies
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup mashed squash
- 1 cup mashed pumpkin
- 1 cup extra firm tofu
- 1/2 cup brown sugar
- 1/2 tablespoon cinnamon
- 1/2 tablespoon nutmeg
- 1/2 tablespoon ground ginger
- 1/2 cup ground pecans
- 1 package filo dough
- for brushing dough extra virgin olive oil
Directions
1. Preheat the oven to 350°F.
2. If roasting your pumpkin and squash, broil them for about 30 minutes until they're soft and then scoop out the filling to blend it smooth . If you're using canned pumpkin and squash, skip this step.
3. Add the pumpkin, squash, tofu, sugar, and spices to the blender. Blend until the mixture is smooth and thick.
4. Stir in the pecans.
5. Grease a cookie tray with a little olive oil so it will be ready to set your pastries on once they are wrapped. To wrap up the pies, I brushed each sheet of filo dough with a tiny bit of olive oil, then I folded each piece of dough in half vertically and then again horizontally. This made a square shape that I rolled like a burrito.
6. Once the pastries are ready to go in the oven, sprinkle them with the spices and then bake for 30-35 minutes, until the outside of the dough turns a golden brown color.
2. If roasting your pumpkin and squash, broil them for about 30 minutes until they're soft and then scoop out the filling to blend it smooth . If you're using canned pumpkin and squash, skip this step.
3. Add the pumpkin, squash, tofu, sugar, and spices to the blender. Blend until the mixture is smooth and thick.
4. Stir in the pecans.
5. Grease a cookie tray with a little olive oil so it will be ready to set your pastries on once they are wrapped. To wrap up the pies, I brushed each sheet of filo dough with a tiny bit of olive oil, then I folded each piece of dough in half vertically and then again horizontally. This made a square shape that I rolled like a burrito.
6. Once the pastries are ready to go in the oven, sprinkle them with the spices and then bake for 30-35 minutes, until the outside of the dough turns a golden brown color.
Also by Lauren: Caremlized Banana Bread Oatmeal
Related: Vegan Chocolate Protein Pancakes
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Photos: Lauren Sacerdote
