About this recipe:A sweet filling of pumpkin, raisins, semolina and spices is sandwiched between layers of puff pastry in this delicious Greek dessert.
2 (400g) tins pumpkin puree
150g caster sugar
165g fine semolina
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 (320g boxes) frozen puff pastry, thawed
1 egg, slightly beaten
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a rimmed baking tray.
Heat pumpkin puree in a pan over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves and nutmeg. Remove from heat.
Lay one puff pastry sheet on the prepared baking tray. Spread the pumpkin mixture over the pastry and cover with the other puff pastry sheet. Brush the top of the pie with beaten egg.
Bake in the preheated oven until golden brown, 30 to 40 minutes.