Dumplings filled with pumpkin and almonds in pomegranate sauce

Ingredients

(12 servings)

For the sauce

• 1 cup of natural pomegranate juice
• 3/4 cup dry red wine
• 1 teaspoon of cornflour mixed with two tablespoons of lukewarm water
• 2 tablespoons Anvei Zion light mixed berries confiture

For the Dumplings

• 4 sheets of phyllo dough measuring 30*35 cm
• 100 g peeled pumpkin, free of seeds and cut into 0.5 cm cubes
• Pinch of salt
• 100 g coarsely chopped almonds
• 1 tablespoon unrefined olive oil
• 2 tablespoons unrefined nut oil

Preparation

Making the sauce

• Heat a small pot over a medium flame and bring the wine and pomegranate juice to a boil
• Lower to a low flame and cook for about 15 minutes until the amount of liquid is reduced by half
• If necessary thicken with cornflour
• Turn off the flame, add the light mixed berries confiture and mix well

Making the filling

• Heat an oven to 200 degrees and line a pan with baking paper
• Add the pumpkin, salt and a tablespoon of olive oil to a medium bowl and mix well
• Transfer to the pan and bake for about 20 minutes until the pumpkin softens
• Transfer to a container, cool and add the almonds

Making the Dumplings

• Raise the oven temperature to 220 degrees and line another pan with baking paper
• Place one phyllo sheet on the work surface and brush it with a tablespoon of nut oil
• Place another leaf on it and cut into 6 equal rectangles
• Place a a spoonful of of the pumpkin and almond mixture in the center of each rectangle
• Bring the four edges of the rectangle to the center and press gently to close the dough.
• Repeat the process with the rest of the phyllo rectangles
• Bake for about 4 minutes until the dough is browned

Serving

• Serve one packet with a spoonful of sauce