Impressive Pumpkin Phyllo Triangles

This festive appetizer captures the warmth and joy of the holiday season with crispy phyllo triangles filled with a creamy mix of almond ricotta and tender pumpkin. Its perfect balance of savory and sweet flavors makes it an impressive yet approachable dish for any holiday gathering. The vegan twist ensures everyone at the table can enjoy these delicate, flaky treats. With straightforward steps and pantry friendly ingredients, this recipe is sure to become your new holiday favorite.

I first tried a similar version from a neighbor last holiday season. The combination of pumpkin and almond ricotta won me over instantly, and making it vegan added a fresh spin that everyone loved at my Christmas dinner.

Ingredients

• Almond flakes: soaked and blended for a creamy ricotta alternative look for raw, unsalted almonds for the best flavor
• Pumpkin or butternut squash: the star of the filling, choose small cubes from firm, sweet pumpkin varieties like Sugar Pie or Hokkaido
• Red onion: adds a subtle sweetness and depth after roasting
• Garlic: freshly grated for a fragrant boost
• Fresh thyme: use fresh sprigs for an earthy herbal note, though you can substitute with rosemary or sage if preferred
• Chili flakes: brings gentle heat that balances the sweetness adjust according to your spice tolerance
• Fine sea salt: essential for enhancing all the flavors
• Sugar: a pinch to caramelize onions and balance savory notes
• Balsamic vinegar: adds acidity and complexity to the filling
• Vegan phyllo sheets: the key to the crispy flaky outer layer make sure to thaw properly and keep covered to prevent drying
• Olive oil: used for brushing layers to achieve golden crispness
• Fine breadcrumbs: sprinkled between phyllo layers to avoid sticking and add texture
• Vegan egg wash: a mix of plant milk, maple syrup, and olive oil creates a shiny, golden finish
• White sesame seeds: optional garnish that adds a lovely nutty flavor and visual appeal

Instructions

Prepare Almond Ricotta:

Soak almond flakes in boiling water for about 15 minutes until softened. Drain and blend with lemon juice and salt until smooth to mimic ricotta texture. Remove any excess moisture by straining the mixture if needed. This step ensures a creamy base for the filling.

Bake Pumpkin and Onion:

Preheat the oven to 200°C (390°F). Toss cubed pumpkin with olive oil and a pinch of salt, then spread out on a baking tray. Add sliced red onions also coated lightly in olive oil. Bake for 30 minutes, stirring halfway to ensure even roasting. After this, season onions with salt, sugar, and balsamic vinegar and bake another 10 to 15 minutes until caramelized and tender.

Mix Filling:

In a large bowl, mash the roasted pumpkin. Add the caramelized onions, almond ricotta, garlic, lemon zest, thyme leaves, chili flakes, salt, and pepper. Mix thoroughly until the filling is uniform and creamy, balancing the flavors.

Assemble Triangles:

Reduce oven temperature to 190°C (375°F). On your workspace, lay out phyllo sheets and lightly brush each layer with olive oil. Sprinkle fine breadcrumbs between layers to prevent sticking. Cut phyllo into strips. Place a spoonful of filling near the edge of each strip and fold the dough into a tight triangle shape, sealing edges with a brush of olive oil. Keep unused sheets covered with a damp cloth to prevent drying.

Bake:

Arrange assembled triangles on a parchment lined baking sheet. Brush them with vegan egg wash and sprinkle with white sesame seeds for garnish. Bake for about 15 minutes, turning once halfway through, until the triangles are golden brown, flaky, and crispy.

Optional Serve:

Offer alongside a tangy dipping sauce such as balsamic glaze or vegan yogurt dip for an added flavor burst.

My favorite ingredient has to be the almond ricotta. It beautifully mimics traditional ricottas creamy texture and adds a subtle nutty flavor that complements the pumpkin perfectly. One Christmas, my family couldn’t stop asking for these little triangles and insisted I make extra just to share with friends.

Storage Tips

Keep leftovers in a tightly sealed container in the fridge for up to three days. Reheat triangles in a preheated oven at 190°C for 10 to 15 minutes to restore crispness rather than microwaving, which can make them soggy. For longer storage, freeze assembled but unbaked triangles on a tray before transferring them to a freezer safe bag. Bake straight from frozen, adding extra minutes to cooking time.

Ingredient Substitutions

Use sunflower seeds blended into a paste instead of almonds for a nut free filling. Swap traditional phyllo sheets for gluten free versions to accommodate dietary needs. Try fresh herbs like dill or basil instead of thyme for alternative flavor profiles. Add your favorite vegan cheese for a cheesy twist that still keeps things plant based.

Serving Suggestions

Pair these triangles with a fresh garden salad dressed in a light vinaigrette to provide a refreshing contrast. Serve alongside a warm mulled wine to keep up the holiday spirit. Offer a creamy vegan yogurt dip with herbs or a tangy balsamic glaze to highlight the savory sweet filling.

These pumpkin phyllo triangles are a festive, make ahead appetizer that impresses with minimal fuss. Serve warm for best flavor and crunch.

Common Questions About Recipes

→ How do I select the best pumpkin for the filling?

Choose pumpkins that are heavy for their size with firm, smooth skin. Varieties like Sugar Pie or Hokkaido offer natural sweetness and tenderness ideal for cooking.

→ What’s the best way to keep phyllo sheets from cracking?

Cover phyllo sheets with a damp kitchen towel while working to retain moisture. Also, generously brush each layer with olive oil to ensure crispiness and prevent dryness.

→ Can I prepare these triangles ahead of time?

Yes, prepare the filling up to three days prior and assemble the triangles to freeze overnight. Bake directly from frozen, adding a few extra minutes to the cooking time for a fresh finish.

→ Are there gluten-free options available?

Absolutely, swap regular phyllo with gluten-free phyllo sheets. Follow the same assembly and baking instructions for a safe, delicious alternative.

→ What are good serving suggestions for these triangles?

Pair with tangy balsamic glaze, vegan yogurt dips, fresh garden salad, or cinnamon roasted sweet potatoes to enhance the festive flavors.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge up to 3 days. Reheat in the oven at 190°C (375°F) for 10-15 minutes to restore crispiness.