Pumpkin baklava
12 servings
120 minutes
Pumpkin baklava is an exquisite dessert that combines the delicate texture of dough with the rich flavor of baked pumpkin and aromatic spices. This recipe is inspired by classic baklava but gains a unique twist from the addition of vegetables. Historically, baklava is known in Eastern traditions, but its interpretations can be found in many cuisines around the world. Baked pumpkin adds a light sweetness, while pomegranate syrup adds tangy notes. Pine nuts provide a crunchy texture and nutty aroma. This dish is perfect for cozy autumn evenings and can be served as a standalone dessert or alongside warm tea. Each serving offers a balance of softness, sweetness, and richness of flavors, turning the tasting process into true pleasure.
1
Preheat the oven to 200 degrees.
2
Wash and dry all vegetables. Remove bones and seeds.
3
Cut the eggplants into cubes, salt them, and let them sit for 10 minutes to get rid of the bitterness.
- Eggplants: 1 piece
4
Cut the pumpkin into cubes, drizzle with olive oil, and season with salt and pepper. Place the pumpkin on a baking sheet and put it in the oven for 30-40 minutes.
- Pumpkin: 1 kg
- Olive oil: 50 ml
- Salt: to taste
5
Mix diced eggplants, cubed zucchini, grated carrots, and minced garlic with olive oil, salt, and pepper. Place in the oven alongside the pumpkin for 30 minutes.
- Eggplants: 1 piece
- Zucchini: 2 pieces
- Carrot: 4 pieces
- Garlic: 4 cloves
- Olive oil: 50 ml
- Salt: to taste
6
In a large skillet, sauté leeks, diced mushrooms, chopped cabbage, 1 green pepper and 1 red pepper in olive oil over medium heat until the onion and cabbage are soft, about 20-25 minutes.
- Leek: 2 pieces
- Fresh mushrooms: 500 g
- Cabbage: 300 g
- Green bell pepper: 1 piece
- Red sweet pepper: 2 pieces
- Olive oil: 50 ml
7
Deglaze the pan with a small amount of water, reduce the heat to medium, and add pomegranate syrup. Cook until the water evaporates and the sauce thickens to a syrup consistency.
- Grenadine: 3 tablespoons
8
Set aside all prepared vegetables and let them cool to room temperature.
9
Blend chopped red pepper and onion in a food processor or blender until smooth.
- Red sweet pepper: 2 pieces
- Onion: 1 piece
10
Grind the bulgur in a blender to a flour consistency.
- Bulgur: 3 glasss
11
Mix semolina, bulgur, pumpkin, and puree of pepper and onion, and knead until a dough forms. You may need to add a couple of tablespoons of water if the dough feels too dry.
- Semolina: 3 glasss
- Pumpkin puree: 2.5 glasss
- Red sweet pepper: 2 pieces
- Onion: 1 piece
12
Grease 2 large baking trays with oil. Divide the dough into 4 parts. Use two parts to cover the bottom of each tray. Divide the filling into 2 parts and place it on top of the dough layer. Then cover with the remaining two parts of dough. Once the top layer is covered, dip your hands in water and gently smooth out any imperfections.
- Butter: 100 g
13
Cut the pie into pieces as you prefer. Add pine nuts in the center of each piece for decoration.
- Pine nuts: 0.5 glass
14
Melt the butter and grease the top layer of the pie. Place in the oven for 20-30 minutes until the top crust is golden.
- Butter: 100 g