Rafiolia – Chios Sweet Pumpkin Phyllo Pastries

4.78 from 9 votes

This Greek recipe for a sweet phyllo pastry filled with pumpkin is a very traditional dessert from the Aegean island of Chios. Similar Greek dessert recipes from the Aegean islands go by various names, such as rafiolia and keramidopites, or tile cakes, because they once were baked on hot ceramic roofing tiles, like a makeshift griddle. If you have a baker's stone for bread baking, try baking the little pumpkin pastries directly on top of it instead of frying them. You can make the filling savory by replacing the cinnamon and nutmeg with a little crumbled cashew cheese (for vegans) or feta cheese and some chopped herbs such as dill or parsley.

4.78 from 9 votes

Rafiolia – Chios Sweet Pumpkin Phyllo Pastries

By Diane Kochilas

Prep Time 20

Cook Time 50

Servings PIECES

Aegean Islands, Filo Pastries & Breads, Recipes, Season #3, Sweets & Desserts, Vegetarian

Prep Time 20

Cook Time 50

Servings PIECES

Aegean Islands, Filo Pastries & Breads, Recipes, Season #3, Sweets & Desserts, Vegetarian

Ingredients

1 pound commercial phyllo defrosted and at room temperature
1 cup extra virgin Greek olive oil (for vegans) or melted unsalted butter

For the filling

1 1/2 pounds pumpkin peeled, seeded, and cut into chunks
1/4 cup long-grain rice
1/2 cup water
2 teaspoons olive oil
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
⅓ cup sugar

For the syrup

1 cup honey or maple syrup
½ cup sugar
1 cup water

To make the crescents and fry

Vegetable oil for frying

Instructions

Prepare the filling

Place the pumpkin in a steamer basket inside a large saucepan with about an inch of water. Cover and steam until soft. Alternatively, place the pumpkin cubes in a large nonstick skillet and cook over medium heat, covered, until soft, about 15 - 20 minutes.
Place the rice and water in a small pot or skillet, bring to a boil, reduce the heat to low, and simmer, covered until soft and all the water has been absorbed, 6 to 8 minutes. Toss with butter and set aside.
Mash the pumpkin with a fork or puree in a food processor. Add the cinnamon, sugar, and nutmeg. Stir in the rice.

Make the syrup

Combine the honey or maple syrup, sugar, and water in a small saucepan and heat slowly until the mixture begins to boil. Let it simmer, uncovered, for 10 minutes. Remove from the heat and set aside.
Open the box of phyllo and place vertically in front of you on a clean work surface. Cut into three stacks of equally wide strips. Keep covered with a kitchen towel. Take one strip, brush with olive oil or melted butter, top with a second strip and brush that with olive oil or melted butter, too.
Place a scant tablespoon of the pumpkin filling in the center bottom of the double phyllo strip and fold up like a flag, into a small even triangle. Place seam side down on a tray lined with parchment and continue with remaining filling and phyllo until everything is used up.
Heat two inches of corn or sunflower oil in a frying pan until hot, place a few pieces at a time of the triangles in the hot oil and turn to brown on both sides. Remove, drain on paper towels and drizzle with the syrup. Sprinkle with additional cinnamon and ground walnuts if desired, and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Rafiolia – Chios Sweet Pumpkin Phyllo Pastries