i’ve heard and read stories about phyllo pastry drying out and how you need to cover it, blah, blah, blah… It is not going to dry out, except if you open it and go watch TV or chat or go on social network sites, while it sits on the counter 😀. If you prepare all ingredients and then open the package and work continuously, you will be fine. Even if it happens (and it does, but not very often) that you bought pastry that started drying out and is crumbling here and there, roll it as well as it’s possible and once baked, it should be fine.
To save time and space, leave all sheets on one pile, put filling on top, and then count as many sheets as you want to roll, and roll them. I use three sheets per roll, and most of the time get 6 rolls.
This kind of pie can be made with sour apples or sour cherries as well. Process is the same, just omit cinammon. Some people like cinammon in apple pies as well, so if you do go ahead and use it.
For pumpkin version, I use Banana Squash but simple Halloween pumpkin can be used as well.
1 package Phyllo Passtry (454g)
300g banana squash, peeled and grated (for apple pie: 7-8 Granny Smith or other sour apples, peeled, cored and grated; for sour cherry pie: three jars of sour cherrie, drained and little bit squashed)
sugar, oil (I use sunflower oil but any tastless oil would work)
cinammon (for pumpkin version)
icing sugar for dusting
I didn’t specify sugar, oil, and cinammon amount because it depends on how sweet, spicy and oily you want your pie to be.
piece of butter for greasing the baking pan or baking paper for easy clean up
Turn oven to 375 F degrees (180 C).
If you decide to use cinammon, and for pumpkin version I strongly suggest it, pre-mix sugar and cinammon. Count about 3-4 Tbsp of sugar per roll and add enough cinammon to get this color:
Choose baking pan that has sides and is long as phylo pastry package to avoid leakage. My mom always turns ends of sheets inwards for this purpose but I find those ends too dry and without filling. That’s why I use most fitting baking pan and sugar and fruit juice that comes out during baking caramelize which makes my favourite part of the pie 😀
Grease the pan with butter or use baking paper (I never grease baking papper)
Spread 1-2Tbsp oil over top phyllo pastry sheet. Spread grated banana squash on 2/3 of the sheet and sprinkle with about 3Tbsp sugar/cinammon mix. Count 3 sheets and roll them up. Transfer the roll into baking pan.
Repeat the process as long as you have ingredients, packing rolls into baking pan tightly. Once you have all rolls in the pan, spread some oil on top of rolls (about 1Tbsp per roll). Put it in oven and bake 40-45 minutes depending on the oven.
When is nice and golden brown, take it from the oven and dust with icing sugar. Let it cool to room temperature, then cut and enjoy.