Kolokotes with Pumpkin
Traditional Cypriot half-moon pastries made with thin dough, juicy pumpkin, bulgur, raisins and cinnamon — golden, fragrant and naturally vegan.
Ingredients
- wheat flour625 g
- olive oil60 ml
- onion100 g
- pumpkin1500 g
- bulgur40 g
- ground cinnamon1 tsp
- salt1 to taste
- ground black pepper1 to taste
- raisins80 g
- dry yeast1 tsp
- sunflower oil180 ml
- warm water240 ml
Instructions
Peel the pumpkin, cut into small cubes, season with salt to taste and leave in the fridge for 12 hours so it releases excess liquid. Then drain well.
Finely chop the onion and sauté in 60 ml olive oil over medium heat for 5–6 minutes, until soft and lightly golden.
Combine the drained pumpkin with the sautéed onion, bulgur, cinnamon, black pepper, raisins and salt to taste.
For the dough, combine the flour, dry yeast and sunflower oil. Rub the mixture together with your fingers, pour in the warm water and knead into a soft, elastic dough for 8–10 minutes. Cover and let rest for 30 minutes.
Divide the dough into 6 pieces, rolling each one out thinly into a circle 18–20 cm in diameter. Place the filling in the center, fold the circle in half and pinch the edge tightly closed with a fork.
Transfer the kolokotes to a baking sheet lined with parchment and bake in an oven preheated to 180–190 °C for 40–45 minutes, until the dough turns golden.
Serve warm or at room temperature.
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