Ingredients:
500 gr pumpkin puree
Small sugar/pie pumpkins provide the most flavorful additions to any baked dish or baked good and are great as a soup. These are more tender and less stringy than the larger variety. Sugar pumpkins also have firm, sweet flesh compared to their big ones. Heat the olive oil, and sauté the onions and garlic until softened.
Halve the pumpkin, de-seed, place halves face down in a big pan with approx 2-3 water glass of water but I prefer using homemade beef broth instead of water and added 1 water glass of milk. Finally add black pepper. Cook over low heat until all the ingredients are softened. Scrape out the pumpkin “meat” and then mash or puree as needed with mixer.
6 fresh yufka sheets
350 gr feta cheese, crumbled
1 egg
Salt and black pepper to taste
½ glass olive oil
1 glass milk
1 teaspoon black sesame
Glaze:
1 glass milk1/4 glass olive oil
1 egg
Mix the olive oil, milk and egg in a bowl.
Instructions
Preheat oven to 200CMash together the cheese and pumpkin. Season with salt and pepper. However, if the feta cheese is already salty, you may wish not to add salt.
Layer the first layer of yufka on flat dry surface and brush with glaze which is mix the olive oil, milk and egg.
Continue this for one another layers
Fold over the pastry from each side to seal in the mixture and then roll up like a cigar.
Wet the end of each pastry roll with water to seal. Grease the tray with a little olive oil. Brush the pastries with olive oil and egg mixture.
Sprinkle with black sesame seeds and bake until they are golden brown, about 25 – 30 minutes.
. It's full with feta cheese and pumpkin mixture and garni...){kind=link}