Servings:
4
INGREDIENTS
- - 4 sheets of phyllo dough
- - 250 g of pumpkin
- - 150 g of crescenza
- - 2 eggs
- - 30 g of grated Parmesan cheese
- - Tuscan extra virgin olive oil
- - Sea salt
- - pepper
- - Nutmeg
INSTRUCTIONS
- Dice the pumpkin, spread on a lightly greased baking sheet and bake at 180 ° C until it becomes soft. Mash it with a fork and put it in a bowl. Add the eggs, Parmesan cheese, a pinch of nutmeg, salt and mix thoroughly all ingredients.
- Lined 4 small molds with oiled baking paper; lie down the sheets of phyllo dough, let them come out a little. Stuff with the pumpkin mixture and add the the crescenza cheese cutted to chunks. Close the rolls by folding the edges of the dough toward the center.
- Bake at 200 ° C for 15 minutes, or until the crescenza will not be completely dissolved. Let the rolls rest for 5 minutes before serving. Note, You can mix the crescenza directly to the mixture, without cutting it. Or, replace the phyllo with ready puff pastry, wich is more fat and, therefore, caloric.
