Pin to Save
These Pumpkin Phyllo Triangles bring together creamy almond ricotta with tender roasted pumpkin wrapped in crispy, flaky phyllo pastry. Perfect for holiday gatherings, they offer a plantbased appetizer that balances savory and slightly sweet flavors with a satisfying crunch. Whether served as starters or finger foods at festive parties, these triangles create a warm and elegant addition to any celebration.
I first tried these after tasting a neighbor’s batch during a winter dinner party. The warmth and texture had me hooked, and I’ve been making them every holiday season since then. They never fail to impress friends and family.
Ingredients
- Almond flakes: soaked and blended to create a creamy ricotta substitute essential for that rich, smooth texture choose raw, unblanched almonds for best results
- Pumpkin or butternut squash: roasted until tender and sweet this is the star of the filling pick firm, bright orange pumpkins with no soft spots for great flavor
- Red onion: adds sweetness and depth once caramelized opt for fresh onions without sprouting or bruises
- Garlic: finely grated for aromatic punch enhancing the overall flavor
- Fresh thyme: brings earthy, slightly minty notes fresh sprigs work best but dried alternatives can be used sparingly
- Chili flakes: add a subtle heat that balances the richness adjust amount to your spice preference
- Fine sea salt: rounds out the flavors in the filling
- Sugar: a small touch to balance onion caramelization
- Balsamic vinegar: adds acidity and depth to the roasted onions and pumpkin
- Vegan phyllo sheets: create the flaky golden crust make sure sheets are completely thawed and pliable to avoid cracking
- Olive oil: used to brush phyllo layers for crispiness and golden color
- Fine breadcrumbs: sprinkled between phyllo layers to prevent sticking and add texture
- Vegan egg wash (plant milk, maple syrup, olive oil): brushed on for a shiny finish
- White sesame seeds: sprinkled atop for a nutty crunch and visual appeal
Instructions
- Prepare Almond Ricotta:
- Soak the almond flakes in boiling water for 15 minutes to soften them fully. Drain and blend with lemon juice and a pinch of salt until very smooth. Drain out any excess moisture by placing the mixture in a fine mesh sieve or cheesecloth. This creates a creamy ricotta like base essential for the filling’s texture.
- Bake Pumpkin and Onion:
- Preheat the oven to 200 degrees Celsius. Toss the cubed pumpkin and sliced onion separately with olive oil and a little salt. Spread them evenly on a baking tray and bake for 30 minutes, stirring the vegetables halfway through for even roasting. Once the initial baking is done, season the onions with salt, sugar, and balsamic vinegar and return to the oven for another 10 to 15 minutes until they become tender and caramelized intensifying their natural sweetness.
- Mix Filling:
- Combine the mashed roasted pumpkin, caramelized onions, almond ricotta, lemon zest, grated garlic, fresh thyme leaves, chili flakes, salt, and pepper in a large bowl. Stir well until everything is evenly incorporated and the texture is cohesive but not too wet. This well balanced filling will hold together inside each triangle.
- Assemble Triangles:
- Lower the oven temperature to 190 degrees Celsius. Lay out the phyllo sheets and cut into strips. Brush each layer lightly with olive oil and sprinkle with breadcrumbs to keep layers separate and add texture. Place one spoonful of filling near the base of each strip, then fold the phyllo carefully into triangles by folding over one corner to the opposite edge repeatedly, sealing the edges with a brush of oil to hold the shape.
- Bake:
- Place the triangles on a parchment lined baking tray. Generously brush them with the egg wash you prepared from plant milk, maple syrup, and olive oil. Sprinkle white sesame seeds on top. Bake for about 15 minutes, turning the tray halfway through to brown all sides evenly. Bake until the triangles are golden brown, flaky, and crispy.
- Optional Serving:
- Enjoy these with a tangy dipping sauce such as balsamic glaze or a vegan yogurt based dip for an extra layer of flavor that complements the savory sweet pumpkin filling beautifully.
My favorite ingredient is the almond ricotta made from soaked flakes. It adds a creamy richness without relying on dairy and blends seamlessly with the roasted pumpkin and herbs. I remember a Christmas where my youngest niece insisted on “just one more” triangle; it’s a tradition now we lovingly uphold.
Storage Tips
Store leftover baked triangles in an airtight container in the refrigerator for up to three days. Before reheating, brush lightly with olive oil and warm in the oven until crispy again. To freeze, assemble triangles without baking, lay them on a tray until firm, then store in a freezer bag for up to three months. Bake directly from frozen, adding a few minutes to the cooking time.
Ingredient Substitutions
If almonds are not an option, sunflower seeds blended to a creamy paste make a great nut free ricotta substitute. For gluten sensitivity, use glutenfree phyllo sheets found at specialty stores. Swap thyme with fresh dill or basil for a different herbal note. Adding vegan cheese or spices like smoked paprika offers new flavor dimensions.
Serving Suggestions
Pair triangles with a fresh garden salad dressed lightly with lemon vinaigrette to cut through the richness. Cinnamon roasted sweet potatoes enhance the autumnal theme and balance sweet with savory. A vegan cheese platter completes a festive appetizer spread beautifully, while mulled wine adds warmth and spice to the occasion.
These triangles are a festive, make ahead appetizer that reheats beautifully. Serve warm with a tangy dip for best results.
Common Questions About Recipes
- → How do I choose ripe pumpkin for the filling?
Pick pumpkins that feel heavy and have smooth, firm skin without soft spots. Sugar Pie or Hokkaido pumpkins offer ideal sweetness and texture.
- → What’s the best way to store leftover triangles?
Store leftovers 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 crispness.
- → Can I freeze the triangles before baking?
Yes! Assemble uncooked triangles and freeze on a tray for 1-2 hours before transferring to a bag. Bake from frozen, adding a few extra minutes to cook time.
- → How to prevent phyllo dough from cracking?
Keep sheets covered with a damp towel while working to maintain moisture. Brushing layers with olive oil also prevents drying and adds golden color.
- → Are these suitable for gluten-free diets?
They can be made gluten-free by substituting vegan phyllo with gluten-free phyllo wrappers, ensuring the rest of the ingredients comply.
- → Can I add other ingredients to the filling?
Absolutely, additions like spinach, kale, or vegan cheese enhance flavor and texture. Just keep moisture balanced to avoid sogginess.