Traditional Greek Pumpkin and Apple Boureki
A traditional Greek sweet pie made with sweet pumpkin, crisp layers of filo pastry, and a fragrant filling of apples, raisins, cinnamon, and sugar. Prepared with wholesome, nourishing ingredients and rich in fiber, this delicious dessert is perfect for sharing with family and friends.
A traditional Greek sweet pie made with sweet pumpkin, crisp layers of filo pastry, and a fragrant filling of apples, raisins, cinnamon, and sugar. Prepared with wholesome, nourishing ingredients and rich in fiber, this delicious dessert is perfect for sharing with family and friends.
Info
Prep Time:
25mCook Time:
50mDifficulty Level:
Ingredients
- 1 packet filo pastry
- 150 g butter, melted
- 1 kg sweet pumpkin, grated
- 2 Zagora apples, grated
- 2 carrots, grated
- 60 ml brandy (¼ cup)
- 1 cup golden raisins
- ½ cup black raisins
- ½ teaspoon coarsely chopped walnuts
- ½ cup sugar
- 3 tbsp fine semolina
- A little icing sugar and ground cinnamon, for serving
Directions
Melt 2 tablespoons of butter in a deep frying pan over low heat. Add the grated pumpkin, carrots, and apples. Cook gently until the ingredients soften and release their moisture.
Increase the heat and cook until the mixture has dried out. Pour in the brandy and stir to combine.
Remove the pan from the heat. Stir in the semolina, half of the sugar, the chopped walnuts, and both types of raisins. Mix well and leave the filling to cool completely.
Preheat the oven to 170°C (340°F). Generously butter a 30–32 cm baking tray or a rectangular ovenproof dish.
Lay 6 sheets of filo pastry in the dish, brushing each sheet with melted butter and sprinkling it with a little of the remaining sugar and ground cinnamon.
Spread the cooled pumpkin mixture evenly over the filo layers. Fold the edges of the pastry inwards over the filling.
Layer the remaining filo sheets on top, brushing each one with melted butter and sprinkling with cinnamon sugar as before. Fold any excess pastry underneath the pie or trim it away.
Brush the top generously with melted butter. Refrigerate the pie for 10 minutes to allow the butter to firm up, making it easier to score the pastry.
Lightly score the pie into individual portions. Bake on the middle rack of the preheated oven for approximately 50 minutes, or until the filo is crisp and beautifully golden brown.
Allow the pie to cool, then dust generously with icing sugar and ground cinnamon before serving.
Recipe Tips
For perfectly crisp filo pastry, make sure the pumpkin, apple, and carrot filling has released and evaporated most of its moisture before adding the remaining ingredients. Allowing the filling to cool completely before assembling the pie will also help prevent the pastry from becoming soggy.
