Sunday, November 20, 2011

Pumpkin Phyllo Tarts

Back from hiatus with a fab pumpkin recipe just in time for Thanksgiving. There's something about Fall holidays that screams puff pastry to me. Light, airy, fluffy, and flaky, phyllo* is the perfect medium for experimenting with a range of flavors. The pumpkin was originally intended for use in pumpkin brown butter ravioli, but alas, St. Louis (while great in many other respects) has no grocery store that carries wonton wrappers. However, I did end up with a sweet and rich dessert complete with a pinch of all spice and a dollop of ricotta.

Pumpkin Phyllo Tarts

1 roll phyllo dough
1 cup pumpkin puree (not pumpkin pie filling)
1/4 cup whole milk ricotta
1/4 cup dark chocolate
1/4 cup heavy cream
1 tbs cinnamon
1/4 tsp grated nutmeg
1/4 tsp all spice
1 cup sugar
2 tbs melted butter

1. Melt dark chocolate in a double boiler; whisk chocolate until melted, then add heavy cream and whisk until incorporated.

2. Combine pumpkin, ricotta, and chocolate, and stir until combined. Add spices and sugar and stir until smooth.

3. Using a cookie cutter, carefully cut 12 circles in phyllo dough (about 10-15 sheets), and press down into a muffin tin. Brush with butter, then add filling.

Bake at 350℉ for 12 minutes. Enjoy!

* Though phyllo isn't technically puff pastry, it's the original form in Middle Eastern cuisine from which puff pastry takes its lessons. Similar in texture and creation, phyllo is used for both sweet and savory delights. 


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