Pumpkin Phyllo Triangles Elegant (Ready-to-Print Version)

Flaky phyllo triangles with creamy almond ricotta and tender pumpkin, ideal for elegant seasonal entertaining.

# What You’ll Need:

→ Filling

01 - Almond flakes, 3½ oz (100 g), soaked in boiling water to soften
02 - Pumpkin or butternut squash, cubed, 14 oz (400 g)
03 - Red onion, small, 1
04 - Garlic clove, finely grated, 1
05 - Fresh thyme sprigs, 8
06 - Chili flakes, to taste
07 - Fine sea salt, to taste
08 - Sugar, 1 tsp
09 - Balsamic vinegar, 1 to 2 tbsp

→ Pastry

10 - Vegan phyllo sheets, defrosted, approx. 9½ oz (270 g)
11 - Olive oil, 2 tbsp plus extra for brushing
12 - Fine breadcrumbs, ¼ cup
13 - Vegan egg wash (1 tbsp plant milk + 1 tsp maple syrup + 1 tsp olive oil)
14 - White sesame seeds, for garnish

# Step-by-Step Guide:

01 - Soak almond flakes in boiling water for 15 minutes until softened. Blend with lemon juice and salt until smooth, then drain excess moisture to create a creamy ricotta substitute.
02 - Preheat oven to 390°F. Toss cubed pumpkin with olive oil and salt. Spread on a baking tray with sliced onion coated in olive oil. Bake 30 minutes, stirring halfway. Season onions with salt, sugar, and balsamic vinegar, then bake another 10–15 minutes until tender and caramelized.
03 - In a large bowl, mash the roasted pumpkin. Add roasted onions, almond ricotta, lemon zest, garlic, thyme, chili flakes, salt, and pepper. Mix thoroughly until well integrated.
04 - Lower oven temperature to 375°F. Cut phyllo sheets into segments. Brush each layer lightly with olive oil, sprinkling breadcrumbs between layers. Place a spoonful of filling at the base of each segment and fold phyllo into triangles, sealing edges with olive oil.
05 - Arrange assembled triangles on a lined baking sheet. Brush with vegan egg wash and sprinkle with sesame seeds. Bake for 15 minutes, turning halfway, until golden brown and crispy.

# Handy Tips:

01 - Cover phyllo sheets with a damp towel while working to prevent drying and cracking.
02 - Ensure filling is not too wet to avoid soggy triangles.
03 - Brush phyllo generously with olive oil to achieve a golden and crispy texture.
04 - Rotate baking tray halfway through cooking for even browning.

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