Rodankhas de Kalavassa Amarilla (Pumpkin Tarts)
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Rodankhas de Kalavassa Amarilla (Pumpkin Tarts)
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A recipe for Rodankhas de Kalavassa Amarilla (Pumpkin Tarts) from the cookbook, Culinaria Greece.
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Ingredients
For the pastry:
- 1/2 cup (125 ml) Greek extra virgin olive oil
- 1/2 cup (125 ml) water
- 3-4 cups (~500 g) all-purpose flour
- salt
For the Filling:
- 1/2 pound (250 g) pumpkin flesh diced
- 1/2 cup (125 ml) water
- 1 cup (250 g) granulated sugar
- 1 cup (100 g) ground walnuts plus halved walnuts for topping
- 1 teaspoon ground cinnamon
- olive oil
Instructions
Pastry:
- Bring the water and oil to a boil, remove from the heat, and work in the flour until you have a stiff dough. Season with salt and knead on a floured surface for about 10 minutes.
- Divided the pastry into 2-3 portions, cover and leave to stand for 30 minutes. Then, roll the pastry out thinly and cut out circles 6 inches/15 cm in diameter. Preheat the oven to 350˚F (180˚C).
Filling:
- Cook the pumpkin flesh in the water. Add a little more water and mash the pumpkin with a fork. Stir in the sugar, walnuts, cinnamon, and a little olive oil and simmer slowly for a short while (over medium heat until slgihtly thickened).
- Line small tartlet pans with the pastry rounds, place some filling in the center and sprinkle with walnuts. Bake for 30 minutes in the preheated oven. Serve warm.
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