How to make
For the filling, grate the pumpkin coarsely on a grater and fry it in 2/5 cup (100 ml) oil. Then stir it with 1 cup sugar, walnuts, the cinnamon and breadcrumbs.
Arrange the phyllo pastry sheets in a greased oven dish, place filling every 3 sheets. Top with 3-4 sheets, then cut it into triangles and add the remaining oil. Bake in moderate oven until browned.
After removing from the oven, top it with a cold syrup of 1/2 cup sugar + 1/2 cup water, while warm. Cover it to smother. Enjoy your dessert!
