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Sunday, October 18, 2009

Mini Pumpkin Pies with Baklava Crust

I found this recipe on Yum Sugar, a new site for me to visit, but It's become a new favorite. I have grown to have a love for all things Baklava since having a co-worker who use to make baklava on a regular basis and bring it to work. I thought this was an amazing combination of 2 things I love, pumpkin and baklava. It was a little labor intense with the making of the streusel and baking it, but it's worth it, trust me on that one. My mouth is singing just looking at the pictures.


Ingredients

Walnut-Oatmeal Streusel
6 tablespoons old-fashioned oats
3 tablespoons chopped walnuts
3 1/2 tablespoons flour
Pinch of salt
3 tablespoons light brown sugar
1 1/2 tablespoons unsalted butter
1 tablespoon honey
Phyllo Crust
5 sheets of phyllo, thawed and room temperature
3/4 teaspoon ground cinnamon
1/2 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Pumpkin Pie Filling
7.5 ounces solid-pack pumpkin
1/4 cup light brown sugar
1/8 cup honey
1 egg
1/8 cup heavy cream
1 1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Directions

  1. Make the walnut-oatmeal streusel: Preheat oven to 350. Combine oats, walnuts, flour, salt and sugar in a large bowl.
  2. Melt butter in small saucepan over medium heat. Whisk in honey. Stir into oat mixture.
  3. Spread streusel on a rimmed baking sheet. Bake, stirring occasionally until light gold and crunchy, 12 to 15 minutes.
  4. Let cool on baking sheet on a wire rack. Streusel will keep, covered for up to 3 days.
  5. Make the phyllo crust: Preheat oven to 350. Combine 1/2 cup sugar and 3/4 teaspoon cinnamon. Gently place one layer of phyllo dough on a large cutting board. Brush with a thin layer of butter and sprinkle cinnamon-sugar mixture. Repeat this step five times until all 5 sheets have been used.
  6. Cut phyllo into 2 by 2 inch squares. Remove each square and gently press and fold the edges into the mini muffin tin. Bake for 5-8 minutes until phyllo cups are golden.
  7. Make the pumpkin pie filling: combine pumpkin, brown sugar, honey, egg, cream, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger in a large bowl.
  8. Sprinkle a bit of streusel in the bottom of each phyllo cup. Spoon in a small amount of pumpkin pie filling in each phyllo cup. Bake at 350°F 15-20 minutes until the pumpkin filling is firm.
  9. Sprinkle a little strusel on each and serve warm.

1 comment:

Michelle said...

My sister made these yesterday for a family get together. They were great! I plan to make them this week and blog about my results :) Great blog!