Breakfast/ Pies/Tarts/ Side Dishes/ Snack/ Vegan/ Vegetarian

Kolokotes – Cypriot Pumpkin Pies

Kolokotes - Cypriot Pumpkin Pies

Kolokotes – traditional vegan Cypriot Pumpkin Pies filled with pumpkin, bulgur, raisins, and spices.

cypriot-kolokotes-recipe

Remember when I warned you about all of the pumpkin recipes I want to share with you guys?

fall-pumpkin-vegan-recipe

Well, for the next few weeks, I’m going pumpkin-crazy.

traditional-cypriot-kolokotes

Sorry. I warned you.

cypriot-kolokotes-filling

This recipe has been in the back of my mind since September when the first pumpkins and winter squashes appeared in the grocery stores.

pumpkin-raisins-bulgur

SO, I introduce to you one of my family’s seasonal favorites; Kolokotes.

sweet-savory-pumpkin

Kolokotes are traditional Cypriot pumpkin pies. They are filled with pumpkin or squash, bulgur, raisins, and spices.

cyprus-kolokotes

Their sweet and savory flavor make them perfect for breakfast or as a snack. You can enjoy them with coffee or with a glass of wine. Basically, kolokotes are perfect at anytime of the day.

greek-pumpkin-piepumpkin-turnovers

These pumpkin pies are vegan, making them a popular snack in Cyprus during the Greek Orthodox Christmas Lent, which lasts 40 days from November 15 to December 24.

greek-vegan-pumpkin-pie

Kolokotes will make a great addition to a Thanksgiving dinner. I’m sure your family and friends will enjoy these little pies full of wonderful warm flavors, tradition, and love.

kolokotes-pumpkin-cyprus

Kolokotes - Cypriot Pumpkin Pies
 
Prep time
Cook time
Total time
 
Kolokotes – traditional vegan Cypriot Pumpkin Pies filled with pumpkin, bulgur, raisins, and spices.
Author:
Recipe type: Pumpkin
Cuisine: Cypriot
Serves: ~ 15-20 pies
Ingredients
Filling
  • 1¼ pound pumpkin (about 3 cups), chopped into small pieces
  • 1 cup raisins
  • ½ cup coarse bulgur wheat
  • ⅓ cup olive oil
  • 1 tbsp sugar
  • 1½ tsp cinnamon
  • ½ tsp salt
  • ½ tsp black pepper

Dough
  • 3 cups bread flour
  • 1 cup all purpose flour
  • 1 tsp salt
  • ½ cup olive oil
  • 1 tbsp vinegar
  • 1 cup warm water
Instructions
  1. Prepare the filling the night before. Add all ingredients to a large bowl. Cover and place in refrigerator overnight, or for at least 3 hours so that the bulgur can absorb the liquid.
  2. Prepare the dough by combining flours and salt in the bowl of an electric mixer. Add the oil and mix on low speed with the hook attachment. Add vinegar and warm water and mix until dough forms. Add more flour or warm water if needed until dough forms a ball. Cover with plastic wrap and let sit for 1 hour.
  3. Preheat oven to 375°F
  4. Separate dough into 3 or 4 pieces so that it is easier to work with. Roll out dough into a circle on a lightly floured surface. (If the dough is hard to roll out and seems to be pulling back in, let rest for another 15 minutes.) Cut out 4-5 inch circles. Place 2 heaping tablespoons of filling in the center of each circle. Fold one side over to form a half-moon shape. Pinch the edges tightly together and place on baking sheet lined with parchment paper. Continue until all of the dough and filling is used up.
  5. Bake in preheated oven for 25-30 minutes or until tops are golden brown.
  6. Allow to cool and enjoy.

 

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