Yellow pumpkin baklava. Yellow pumpkin baklava Cookpad Greece Greece.. Add it to the pumpkin, add the sugar and let it boil for a while until it is half done. Add the raisins, the nutmeg and the cinnamon. Yellow pumpkin baklava

You can cook Yellow pumpkin baklava using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Yellow pumpkin baklava
  1. It’s 7 cups of pumpkin, finely chopped.
  2. You need 250 g of margarine.
  3. Prepare 1/4 of + 1/8 cup sesame seeds.
  4. You need 1 bag of golden raisins.
  5. It’s 1 bag of black raisins.
  6. You need 2 of + 1/2 cups sugar.
  7. You need 1 pinch of nutmeg.
  8. Prepare 1 pinch of cinnamon powder.
  9. You need 1 packet of filo pastry.

Cut the baklava in a diamond pattern, making sure to get all the way to the bottom of the pan. Baklava is a rich, sweet, holiday confection prepared using phylo sheets, which are a plain, paper-thin flour and water pastry popular in Greek and Turkish pastries, both sweet and savory. Make diagonal cuts, then straight horizontal cuts, for a diamond baklava shape. Drizzle the remaining melted butter over the top, and spread with the back of a spoon.

Yellow pumpkin baklava step by step

  1. Roast the pumpkin..

  2. In another pot, roast the sesame seeds with a little butter..

  3. Add it to the pumpkin, add the sugar and let it boil for a while until it is half done..

  4. Add the raisins, the nutmeg and the cinnamon..

  5. Brush the baking tray with butter..

  6. Spread 4 filo sheets at the bottom, brushing each one with margerine..

  7. Then spread a layer of filling, then one filo sheet brushed with margarine, then filling, a filo sheet brushed with margarine and carry on until you run out of ingredients..

  8. You should end with a filo sheet on top..

  9. Bake at 180°C for about an hour..

Drizzle the hot baklava with cooled syrup. The little bags of yellow rice at the H-E-B that were supposed to be saffron flavored were gummy and full of MSG. I didn't even waste my time trying to find orange flower water for traditional baklava. I subbed in sorghum syrup and used pecans for the pistachios. I've come to love this Southern, small-town version of baklava.