I like this recipe because it’s both impressive and surprisingly easy to prepare. The almond ricotta gives the filling a luxurious, creamy texture without any dairy, while the roasted pumpkin brings natural sweetness. I also enjoy how beautifully crisp the phyllo pastry turns out—it’s light, delicate, and shatters perfectly with each bite. These triangles make a great make-ahead appetizer or snack, and they look elegant on any festive platter.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Filling: 100 g almond flakes (soaked in boiling water to soften) 400 g pumpkin or butternut squash, cubed 1 small red onion 1 garlic clove, finely grated 8 sprigs fresh thyme Chili flakes, to taste Fine sea salt 1 teaspoon sugar (adjust to preference) 1–2 tablespoons balsamic vinegar
For the Pastry: 1 pack vegan phyllo sheets (defrosted, approx. 270 g) 2 tablespoons olive oil (plus more for brushing) ¼ cup fine breadcrumbs 1 tablespoon vegan egg wash (1 plant milk + 1 teaspoon maple syrup + 1 teaspoon olive oil) White sesame seeds (for garnishing)
Directions
I start by soaking the almond flakes in boiling water for about 15 minutes until softened. Then, I blend them with a splash of lemon juice and salt until smooth to create almond ricotta.
I preheat the oven to 200°C (390°F). I toss the pumpkin cubes with olive oil and salt, then spread them on a baking tray with sliced onions. I bake for about 30 minutes until tender.
I season the baked onions with salt, sugar, and balsamic vinegar, then return them to the oven for another 10–15 minutes to caramelize.
I mash the roasted pumpkin and mix it with the onions, almond ricotta, lemon zest, garlic, thyme, chili flakes, salt, and pepper.
I lower the oven temperature to 190°C (375°F). On my workspace, I set out olive oil, breadcrumbs, and the filling.
I cut the phyllo sheets into strips, brushing each layer with olive oil and sprinkling with breadcrumbs. I place a spoonful of filling at one end and fold the pastry over itself in a triangle shape until I reach the end of the strip.
I arrange the triangles on a baking tray, brush them with the vegan egg wash, and sprinkle sesame seeds on top.
I bake for about 15 minutes or until golden brown and crisp.
Servings and Timing
This recipe makes about 10 triangles. Prep time is 45 minutes, cooking time is 45 minutes, and total time is about 1 hour and 30 minutes.
Variations
I sometimes add spinach or kale to the filling for a touch of greens.
For extra crunch, I mix chopped walnuts or pecans into the pumpkin filling.
When I want a Mediterranean twist, I add a pinch of smoked paprika or cumin.
I occasionally make mini versions for bite-sized party appetizers.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 180°C (350°F) for 8–10 minutes until warm and crisp again. I don’t recommend microwaving them, as it softens the phyllo. I can also freeze the unbaked triangles and cook them straight from frozen, adding a few extra minutes to the baking time.
FAQs
Can I use store-bought almond ricotta?
Yes, I use store-bought almond or cashew ricotta when I want to save time.
Can I make these ahead of time?
Yes, I assemble them a few hours in advance, refrigerate them, and bake just before serving.
Can I use puff pastry instead of phyllo?
Yes, puff pastry works too, though it results in a thicker, more buttery texture.
How do I keep the phyllo from drying out?
I keep it covered with a damp kitchen towel while working to prevent it from cracking.
Can I air fry these triangles?
Yes, I air fry them at 180°C (350°F) for 10–12 minutes, flipping halfway through.
Can I use canned pumpkin?
Yes, but I prefer roasted fresh pumpkin for better flavor and texture.
Are these triangles freezer-friendly?
Absolutely, I freeze them before baking and cook straight from frozen when needed.
Can I make them gluten-free?
Yes, I use gluten-free phyllo dough or rice paper sheets for wrapping.
What can I serve with them?
I like serving them with a vegan yogurt dip or sweet chili sauce.
Can I replace almond ricotta with something else?
Yes, I use tofu ricotta or mashed white beans as alternatives.
Conclusion
I love making these Pumpkin Phyllo Triangles because they’re crispy, flavorful, and full of seasonal charm. The roasted pumpkin, creamy almond ricotta, and delicate phyllo layers create a stunning combination that feels indulgent yet wholesome. Whether I serve them as appetizers, snacks, or party bites, they always disappear fast and never fail to wow my guests.
These Pumpkin Phyllo Triangles are crisp, golden pastries filled with roasted pumpkin, caramelized onions, and creamy almond ricotta. Completely vegan and packed with herby, spiced flavor, they’re a show-stopping appetizer or snack that’s perfect for fall entertaining.
Total Time:1 hour 30 minutes
Yield:10 triangles
Ingredients
For the Filling:
100 g almond flakes (soaked in boiling water to soften)
Soak almond flakes in boiling water for 15 minutes until softened. Drain and blend with lemon juice and a pinch of salt until smooth to make almond ricotta.
Preheat oven to 200°C (390°F). Toss pumpkin cubes with olive oil and salt, spread on a baking tray with onions, and roast for 30 minutes until tender.
Season roasted onions with salt, sugar, and balsamic vinegar; return to the oven for 10–15 minutes to caramelize.
Mash roasted pumpkin and mix with onions, almond ricotta, lemon zest, garlic, thyme, chili flakes, salt, and pepper.
Reduce oven to 190°C (375°F). Set up your workspace with olive oil, breadcrumbs, and filling.
Cut phyllo sheets into strips. Brush each with olive oil, sprinkle with breadcrumbs, place a spoonful of filling at one end, and fold into triangles.
Arrange triangles on a baking tray, brush with vegan egg wash, and sprinkle sesame seeds on top.
Bake for 15 minutes, until golden brown and crisp. Serve warm.
Notes
Add spinach or kale to the filling for extra greens.
Mix chopped walnuts or pecans into the filling for crunch.
For a Mediterranean touch, add smoked paprika or cumin.
Make mini triangles for bite-sized appetizers.
Reheat in the oven to restore crispiness—avoid microwaving.
Freeze unbaked triangles and bake straight from frozen, adding a few minutes to cook time.
