November 2013

CANDIED PUMPKIN PHYLLO CUPS

MAKES 24 MINI TARTS

24 SHEETS PHYLLO DOUGH

2 – 3 TABLESPOONS MELTED BUTTER

CONFECTIONERS SUGAR FOR SPRINKLING

2 CUPS FRESH PUMPKIN, SMALL DICE

½ CUP HONEY

1 CUP WATER

¼ CUP SUGAR

2 TABLESPOONS FRESH LEMON JUICE

4 STRIPS LEMON ZEST

1 CINNAMON STICK OR ½ TEASPOON CINNAMON

1CUPVANILLA GREEK YOGURT

½ CUP POMEGRANATE SEEDS (OPTIONAL)

PREHEAT OVEN TO 375 DEGREES.

STACK  DOUGH THEN CUT  INTO 6 SQUARES. KEEP COVERED WITH A TOWEL WHILE WORKING.  PLACE 6 PIECES ON A CUTTING BOARD.  BRUSH LIGHTLY WITH MELTED BUTTER THEN SPRINKLE WITH CONFECTIONERS SUGAR.  PLACE 6 MORE PIECES ON TOP TURNING TOP PIECE A QUARTER TURN SO YOU HAVE 8 POINTS. REPEAT BUTTER AND SUGAR THEN ONE MORE LAYER.  SPRAY MINI MUFFIN PANS WITH COOKING SPRAY.  CAREFULLY PRESS DOUGH DOWN INTO EACH CUP, BEING CAREFUL NOT TO TEAR AND KEEPING OPEN AT TOP.  BAKE 4 - 6 MINUTES OR UNTIL GOLDEN.

COMBINE WATER, HONEY, SUGAR,CINNAMON STICK,LEMON JUICE, AND LEMON ZEST IN A SAUCEPAN.  BRING TO A BOIL THEN SIMMER ABOUT 2 – 3 MINUTES.  ADD DICED PUMPKIN AND COOK UNTIL PUMPKIN IS TENDER, ABOUT 5 MINUTES.  REMOVE PUMPKIN FROM LIQUID.  SET ASIDE.  INCREASE HEAT AND REDUCE LIQUID UNTIL SYRUPY, ABOUT 5 MINUTES.

TO ASSEMBLE, CAREFULLY LIFT PHYLLO CUPS OUT OF PAN.  SCOOP A HEAPING TEASPOON OF YOGURT INTO EACH CUP.  TOP WITH HEAPING TEASPOON PUMPKIN.  SPOON A LITTLE OF SYRUP ON TOP OF PUMPKIN THEN GARNISH WITH POMEGRANATE SEEDS.