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Kolokotes - Cypriot Pumpkin Pies (vegan)

Kolokotes - Cypriot Pumpkin Pies

Angelina
Kolokotes – traditional vegan Cypriot Pumpkin Pies filled with pumpkin, bulgur, raisins, and spices.
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Pumpkin
Cuisine Cypriot

Ingredients 

Filling

  • 1 ¼ pound butternut squash or sugar pumpkin about 3 cups, chopped into small pieces
  • 1 cup raisins
  • ½ cup coarse bulgur wheat
  • cup olive oil
  • 1 tbsp sugar
  • 1 ½ tsp cinnamon
  • ½ tsp salt
  • ½ tsp black pepper

Dough

  • 3 cups bread flour
  • 1 cup all purpose flour
  • 1 tsp salt
  • ½ cup olive oil
  • 1 tbsp vinegar
  • 1 cup warm water

Instructions 

  • Prepare the filling the night before. Add all ingredients to a large bowl. Cover and place in refrigerator overnight, or for at least 3 hours so that the bulgur can absorb the liquid.
  • Prepare the dough by combining flours and salt in the bowl of an electric mixer. Add the oil and mix on low speed with the hook attachment. Add vinegar and warm water and mix until dough forms. Add more flour or warm water if needed until dough forms a ball. Cover with plastic wrap and let sit for 1 hour.
  • Preheat oven to 375°F
  • Separate dough into 3 or 4 pieces so that it is easier to work with. Roll out dough into a circle on a lightly floured surface. (If the dough is hard to roll out and seems to be pulling back in, let rest for another 15 minutes.) Cut out 4-5 inch circles. Place 2 heaping tablespoons of filling in the center of each circle. Fold one side over to form a half-moon shape. Pinch the edges tightly together and place on baking sheet lined with parchment paper. Continue until all of the dough and filling is used up.
  • Bake in preheated oven for 25-30 minutes or until tops are golden brown.
  • Allow to cool and enjoy.
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