Recipes for the whole family

Tartlets with pumpkin and maple syrup glazed chestnuts are a small masterpiece of contrasts: the velvety sweetness of pumpkin and maple syrup glazed chestnuts and the crumbly, savory-fresh feta that breaks the harmony with an unexpected flicker.
Every bite is a surprise: the crunchiness of the shell welcomes a soft, enveloping filling, playing between sweet and savory in an irresistible balance.

An elegant and surprising appetizer, perfect for surprising guests with the magic of autumn.

Tartlets with pumpkin and chestnuts in maple syrup

MapleFarm Tartellette zucca e castagne con sciroppo d'acero

1 hour and 30 minutes

Appetizer

Low difficulty

12 tartlets

Ingredients

1 package of phyllo dough (12 sheets 24×36 cm)
650 g butternut squash pulp
200 g cooked chestnuts
180 g of feta cheese
15 ml (20 g) maple syrup MapleFarm Pure Maple Syrup – Dark
40 g pecans
2 sprigs of thyme + a few leaves for decoration
extra virgin olive oil
salt
pepper

Instructions

Preheat the oven to 200°C.
Cut the pumpkin into slices about 1.5 cm thick, remove the skin and dice the flesh.
Arrange the pumpkin cubes in a bowl and season with oil, salt, pepper, and maple syrup. Combine the thyme and mix well.
Place the squash in a baking dish lined with baking paper and bake for about 30 minutes.
Let cool, then amalgamate coarsely chopped cooked chestnuts, diced feta, and chopped pecans.
Lay one sheet of phyllo dough on the work surface, brush with oil and stack another. Brush with oil and continue by stacking 6 sheets, oiling the last one as well. Divide the resulting sheet into 6 squares and place each square in one of the recesses of the muffin mold, previously oiled. Repeat the operation to obtain 6 more baskets.
Bake the phyllo dough baskets at 200°C for 5 minutes; bake, fill with the prepared filling, and return to the oven for another 10 minutes so the feta can melt slightly.
Decorate each basket with a few thyme leaves and serve.