Get ready to indulge in a delightful Mediterranean treat that will tantalize your taste buds! These Pumpkin Walnut Phyllo Snails are not just a feast for the eyes but also a burst of flavor in every bite. Imagine flaky, golden phyllo pastry wrapped around a luscious filling of creamy pumpkin, crunchy walnuts, and tangy feta cheese. Perfect as an appetizer or a unique addition to your holiday table, these snails are sure to impress your guests and leave them asking for the recipe. Don’t miss out on this culinary adventure—let’s dive into the deliciousness!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup walnuts (chopped)
- 1 package phyllo dough
- 1/2 cup feta cheese
- 1/4 cup olive oil
- 1 tsp nutmeg
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine pumpkin puree, crumbled feta cheese, chopped walnuts, and ground nutmeg. Mix thoroughly until ingredients are well incorporated.
- Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying out.
- Take one phyllo sheet and brush lightly with olive oil. Layer another phyllo sheet on top and repeat the oil brushing process.
- Spread a thin, even layer of the pumpkin-walnut mixture along one long edge of the phyllo sheets, leaving a small border around the edges.
- Carefully roll the phyllo sheet into a tight spiral, creating a snail-like shape, ensuring the filling is enclosed.
- Slice the rolled phyllo into 1-inch sections and place them cut-side up on the prepared baking sheet.
- Brush the tops of the snails with remaining olive oil to ensure a golden, crispy finish.
- Bake in the preheated oven for 20-25 minutes, or until the phyllo turns golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving. Garnish with additional chopped walnuts if desired.
Tips
- Keep Phyllo Dough Covered: Phyllo dough dries out quickly, so always keep it covered with a damp kitchen towel while you work. This will ensure it remains pliable and easy to handle.
- Brush Generously with Olive Oil: For a beautifully golden and crispy finish, don’t skimp on the olive oil when brushing the phyllo layers. It’s the secret to that irresistible crunch!
- Experiment with Spices: While nutmeg adds a lovely warmth to the filling, feel free to experiment with other spices like cinnamon or allspice to give your snails a unique twist.
- Chill Before Baking: If you have time, refrigerate the rolled phyllo snails for about 15 minutes before baking. This helps them hold their shape and enhances the flakiness.
- Garnish for Presentation: A sprinkle of extra chopped walnuts or a drizzle of balsamic glaze just before serving can elevate your dish visually and add an extra layer of flavor.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 18g
Protein: 6g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 15mg
