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Greek Pumpkin Coils (Rodanchas de Kalvassa)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.597
Energy (kCal)3153.25
Carbohydrates (g)302.6349
Total fats (g)218.0561
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook the puree with the sugar in the top of a double boiler until very thick. | 2. Stir in cinnamon and walnuts. | 3. Preheat oven to 350 degrees. | 4. Lay out 1 sheet of phyllo dough, brush lightly with melted butter or olive oil. | 5. Cover with a second sheet of dough and brush lightly with butter or oil. | 6. Using a pastry tube or other convenient technique, place a pencil-thin line of the pumpkin filling along the length of the phyllo dough sheet just inside the edge. | 7. Fold the edge over to completely cover the pumpkin filling. | 8. Continue rolling the phyllo dough into a long thin tube. | 9. Brush lightly with butter or oil as you roll. | 10. Take one end of the roll and coil up, taking care not to make the coil so tight that it breaks. | 11. Arrange the coils so they are close together but not touching on an oiled baking sheet. | 12. If desired, brush completed coil with egg white. | 13. Bake for 30-45 minutes, or until golden brown. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin puree 2 cups - - - -
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    cinnamon 1 teaspoon - - - -
    walnut 1 cup ground 1927.12 0.0 0.0 218.0
    egg white 1 beaten 17.16 0.2409 3.597 0.0561
    phyllo dough 1 package - - - -
    butter melted melted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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