Ingredients for Pumpkin pastry
1 package of whole wheat banitsa crusts
150 g melted coconut butter
700 g grated pumpkin
200 g brown sugar
100 g walnuts
100 g raisins
1 tsp cinnamon
1 tsp vanilla extract
Powdered sugar for sprinkling
Method of preparation:
In a deep frying pan, cook the pumpkin until soft, adding the chopped walnuts, raisins, sugar, cinnamon and vanilla and 2-3 tbsp of the coconut oil.
Place one on the counter and brush with coconut oil, place a second on top and brush again with oil and place one end of the pumpkin mixture.
Roll it up and place it in a greased baking dish so that it doesn’t fold over. Repeat the same process until the crusts and mixture are finished.
Brush the pumpkin with coconut oil on top and bake in a preheated oven with a fan at 170 degrees until golden for about 30-40 minutes. If they become golden too quickly, cover the baking tray with aluminum foil and continue baking.
Before serving, sprinkle in icing sugar.
