Triangle Pumpkin Phyllos
Ingredients
1 16 oz can of pumpkin
1 egg
1 T flour
1 t. cinnamon
1/3 c. brown sugar
1 box phyllo dough
Egg for brushing the top
Sugar and cinnamon mix to sprinkle on top
Directions
Preheat oven to 425.
Mix the first 5 ingredients together.
Cut sheets in to 6 strips (wide and short, not long and narrow). Cover with towel to keep from drying out.
Brush one strip with oil. Top it with another and brush with oil. Top with a third and brush with oil. Put about one teaspoon of filling and one end and fold in to triangles.
Brush with egg and sprinkle sugar and cinnamon on top. Some people put a thin layer of oil on the bottom to make them crispier.
Bake for about 10 minutes at 425. Watch to make sure they don’t burn.
You can make ahead, freeze and reheat straight from frozen. You may have to adjust the time a bit.
They are part of our traditional Sephardic Seder for Rosh HaShanna as it is customary to eat something with Kalavasa (pumpkin or gourd). This is the blessing:
Ye-hi Ratzon mi-le-fa-ne-cha, Adonai Elo-henu ve-lo-he- avo-te-nu, she-tik-ra ro-a ge-zar di-ne-nu ve-yi-ka-re-u lefa-ne-cha za-che-yo-te-nu.
May it be Your will, Lord our G‑d and G‑d of our Fathers, that You should tear up our evil decree, and let our merits be read before you.