How to make
The cleaned and peeled apple, pumpkin and carrots (their total weight after cleaning should be about 500 g) are grated and sprinkled with sugar, cinnamon and vanilla sugar. They are mixed and left for 30 minutes to 1 hour.
The oil is poured into them, saving a little of it and the pan in which you will bake is greased.
The walnuts are roasted in a dry pan and finely chopped, but not too fine, so that the pumpkin filo pastry pie is crunchy.
The filo pastry sheets are spread out and rolled up two by two with a filling from walnuts, pumpkin, carrot and apple spread over them. They are arranged in the shape of a snail in a round tray.
The pumpkin is smeared with oil and baked at 340°F (170°C) in a preheated oven until golden brown. If you don't like it crunchy, wrap it while still warm to soften it.
When it cools down, sprinkle it with powdered sugar and serve.
Enjoy!
