Pumpkin or Sweet Potato Rolls Recipe
**Ingredients:**
– **For the Filling:**
– 2 cups cooked and mashed pumpkin or sweet potato
– 1/2 cup sugar (adjust to taste)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground ginger (optional)
– 1/4 cup chopped nuts (walnuts or pecans, optional)
– 1/4 cup raisins or currants (optional)
– **For the Dough:**
– 1 package of phyllo dough (or puff pastry)
– 1/2 cup melted butter or vegetable oil for brushing
**Instructions:**
1. **Prepare the Filling:**
– In a large bowl, combine the mashed pumpkin or sweet potato with sugar, cinnamon, nutmeg, cloves, and ginger. Mix well.
– If using, fold in the chopped nuts and raisins or currants.
– Taste and adjust the sweetness or spices according to your preference.
2. **Assemble the Rolls:**
– Preheat your oven to 350°F (175°C).
– Lay out a sheet of phyllo dough on a clean surface and brush it lightly with melted butter or oil. Place another sheet on top and brush again. Repeat until you have about 3-4 layers.
– Spoon a line of the filling along one edge of the phyllo dough.
– Carefully roll up the dough, starting from the edge with the filling, into a log. Cut the log into pieces of your desired length (about 2-3 inches long).
– Place the rolls on a baking sheet lined with parchment paper, seam side down. Brush the tops with more butter or oil.
3. **Bake:**
– Bake the rolls in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
– Remove from the oven and let cool slightly before serving.
4. **Serve:**
– These rolls can be served warm or at room temperature. They pair well with a cup of tea or coffee.
