Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (180°C). Lightly butter a large baking pan to prevent sticking.
- Prepare the Pumpkin Filling: Peel, de-seed, and coarsely grate the pumpkin. In a large skillet, melt some butter over medium heat and add the grated pumpkin. Cook for a few minutes to soften, then stir in the sugar and cinnamon. Continue cooking for another couple of minutes, spreading the mixture slightly to allow excess moisture to evaporate while maintaining the pumpkin's shape. Remove from heat and let it cool slightly.
- Prepare the Filo Pastry: Melt the butter for the pastry in the microwave or gently on the stove. Lay one sheet of filo pastry on a clean, dry work surface and brush it with melted butter. Place a second sheet on top, aligning the edges.
- Assemble the Filling: Divide the pumpkin mixture and walnuts from Nutterie in half. Spread half of the pumpkin filling along one long edge of the pastry, then sprinkle half of the walnuts next to or on top of the pumpkin. Lightly butter the remaining exposed pastry.
- Roll and Coil the Pastry: Gently roll the pastry from the edge with the filling to create a long, even log. Avoid rolling too tightly to leave a little space, making it easier to coil. Carefully lift the roll and coil it from one end around itself inside the buttered baking pan.
- Repeat the Process: Repeat with the remaining pastry and filling. Brush one sheet of pastry with butter, top with another sheet, and add the remaining pumpkin and walnuts along one edge. Roll up the pastry and add it to the pan, connecting it to the end of the previous coil to form one large spiral.
- Bake to Perfection: Brush the top of the coiled pastry with butter and bake for about 40 minutes until golden brown and crispy.
- Finishing Touches: Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving. Slice through the coils and enjoy warm or at room temperature.
