These are the meals that I make for my family. I try to make well rounded dinners that all can eat. I'm a meat and potato girl by heart, so most of my foods resemble comfort foods. Cuz even if you're trying to lose weight you still need comfort food!

Wednesday, October 3, 2012

Pumpkin pie phyllo pastries

I've had a few requests for this recipe and I figured posting it BEFORE thanksgiving was helpful to those Canadian weight watchers needing a fall dessert and some calorie sanity this coming weekend!

Prep Time: 25 mins
Cook time: 15 mins
Servings: ~40
Points: 1 point each pastry

2 cups canned pumpkin
1 package of phyllo pastry (the one I have is a 1 pound package)
3 large eggs
1 cup low fat evaporated milk
3/4 cups unpacked brown sugar (set aside 1/4 cup for topping)
pam cooking spray
2 teaspoons ground cinnamon (set aside 1/2 tsp for topping)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Prehead oven to 375.
-Mix together the pumpkin, eggs, 1/2 cup of the brown sugar, evaporated milk, and spices.  Set aside.
-Lay out phyllo so it's laying long ways side to side 2 sheets at a time, spray between them lightly with pam (I folded one side of the top layer of phyllo, sprayed, replaced it back and did the same with the other side).
-Slice the phyllo into 5 equal width columns.  This will make 5 pastries.
-Place about 2 tbsp of pumpkin mixture on the bottom portion of the piece of phyllo.
-Now here's where you fold up the phyllo into triangles.  Might get a bit confusing, I'll post pictures this weekend as it's hard to explain!  You just want to keep folding it to make a triangle.  Take a bottom corner (both pieces of phyllo) and pull it up to the side so it makes a triangle.  Then grab the lower point of that triangle and pull it over to the other side so it again makes a triangle.  Keep doing this until you have finished the whole piece of phyllo.
-Keep repeating steps until you either run out of phyllo or pumpkin filling.
- Mix together the remaining brown sugar and cinnamon.  Sprinkle the tops of each of the pastries evenly.
-Place on a cookie sheet lined with parchment paper.  Bake until top is lightly browned and phyllo is crispy on the loose edges.  About 15-17 minutes.

Serve warm if you can, but they are still REALLY good when they've cooled down and aren't crispy anymore.  I even froze them and thawed them a week later and they held up!  Enjoy!

No comments:

Post a Comment