Pumpkin and Fennel Pastries Recipe

Name: Pumpkin and Fennel Pastries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb (sometimes called anise); About 2 1/3 cups olive oil plus additional for brushing; 1 medium onion, chopped; 1 small pumpkin or winter squash (1 pound), peeled and cut into 1/4-inch dice; 1/3 cup coarse (#3) bulgur; 1/2 teaspoon dried Aleppo chile flakes or other dried hot red pepper flakes, or ground black pepper; 1/2 cup chopped fresh mint; 1 1/2 cups crumbled feta (8 ounces); 1/2 cup grated myzithra cheese or ricotta salata; 25 (8-inch) squares spring-roll pastry sheets, thawed if frozen; About 2 cups safflower oil; 1 large egg white, lightly beaten

Servings: persons

1 fennel bulb (sometimes called anise)
About 2 1/3 cups olive oil plus additional for brushing
1 medium onion, chopped
1 small pumpkin or winter squash (1 pound), peeled and cut into 1/4-inch dice
1/3 cup coarse (#3) bulgur
1/2 teaspoon dried Aleppo chile flakes or other dried hot red pepper flakes, or ground black pepper
1/2 cup chopped fresh mint
1 1/2 cups crumbled feta (8 ounces)
1/2 cup grated myzithra cheese or ricotta salata
25 (8-inch) squares spring-roll pastry sheets, thawed if frozen
About 2 cups safflower oil
1 large egg white, lightly beaten

1
Chop 1/2 cup fennel fronds and reserve, then remove stalks and tough outer layer from bulb.
2
Halve bulb and grate on large holes of a 4-sided grater.
3
Heat 1/3 cup olive oil in a 12-inch heavy skillet over high heat until hot but not smoking and saute onion, stirring, until softened, 2 to 3 minutes.
4
Add pumpkin and grated fennel and cook, stirring frequently and scraping up any brown bits, until vegetables are soft, about 12 minutes.
5
Stir in bulgur and chile flakes and cook 2 minutes.
6
Add fennel fronds and mint, then remove from heat and cover.
7
Let stand 15 minutes.
8
Stir in cheeses and season with salt and black pepper.
9
Keeping remaining sheets covered, brush 1 spring-roll sheet lightly with some safflower oil and place a scant 2 tablespoons filling 1 inch from edge closest to you.
10
Form filling into a log, leaving a 1/2-inch border on each side.
11
Fold bottom of sheet over filling, then fold in sides.
12
Loosely roll away from you to form a cylinder, brush top edge with egg white, and press to seal.
13
Bend cylinder into a horseshoe shape.
14
Make more pastries in same manner.
15
Heat enough safflower and olive oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350F.
16
Fry pastries 2 or 3 at a time, turning once, until golden brown, 3 to 4 minutes.
17
Transfer with a slotted spoon to paper towels to drain and return oils to 350F between batches.
18
Serve warm or at room temperature.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 fennel bulb (sometimes called anise), About 2 1/3 cups olive oil plus additional for brushing, 1 medium onion, chopped, 1 small pumpkin or winter squash (1 pound), peeled and cut into 1/4-inch dice, and more.

Yes, Pumpkin and Fennel Pastries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin and Fennel Pastries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions