Zelnik (Pumpkin or Apple Phyllo Pastry)
Zelnik is a flaky, layered pastry made with phyllo dough and a sweet filling of pumpkin or apples. Spiced with cinnamon and nutmeg, and optionally enriched with nuts.
Ingredients
For the filling:
- 2 cups grated pumpkin or 2 cups finely chopped apples
- ½ cup brown sugar (adjust to taste)
- 1 tsp cinnamon)
- ¼ tsp nutmeg
- ¼ tsp ground cloves (optional)
- ½ cup chopped walnuts or almonds (optional)
- 1 tbsp butter (for sautéing)
For the pastry:
- 10-12 sheets phyllo dough
- ½ cup melted butter (115 g)
Optional for serving:
- Powdered sugar (for dusting)
- Honey or thick yogurt (optional)
Instructions
Prepare the filling:
- In a pan over medium heat, melt 1 tbsp butter.
- Add the grated pumpkin or chopped apples.
- Remove from heat and stir in chopped nuts, if using.
- Stir in brown sugar, cinnamon, nutmeg, and cloves.
- Cook for 5–7 minutes until softened.
- Let the filling cool slightly.
Assemble the zelnik:
- Preheat oven to 190°C (375°F).
- Lay out a sheet of phyllo dough and brush lightly with melted butter.
- Layer another sheet on top and repeat until you have 4–5 layers.
- Spread a portion of the filling evenly, leaving about 1 inch around the edges.
- Roll the pastry into a log or coil it into a spiral.
- Place on a greased baking sheet.
- Repeat with the remaining phyllo and filling.
Bake the zelnik:
- Brush the tops of the pastry with melted butter.
- Bake for 30–35 minutes, until golden brown and crisp.
Serve and enjoy:
- Let cool slightly before dusting with powdered sugar.
- Serve warm with honey drizzle or a side of thick yogurt.
Notes
Calories vary according to filling and topping.
Tips & Variations:
- For a savory version, replace the sweet filling with spinach, cheese, or cabbage.
- Keep phyllo covered with a damp towel while working to prevent drying.
- Best enjoyed fresh, but can be reheated in the oven for crispiness.
Nutrition
Calories: 250kcal
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