There's a tamale stand every weekend at the Farmers Market here, and I usually stop by for a tamale or two for breakfast. One Saturday around Halloween, one of the choices was a pumpkin ricotta tamale, which I had to try. I've tweaked the filling and substituted a pastry wrapper for the masa and corn husk, and they make a nice platter of goodies for a holiday breakfast. Leftovers, should there be any, reheat wonderfully in the toaster oven. —Kayb
can pumpkin puree (about 2 1/2 cups)
egg roll wrappers (or pie crust, cut into shapes of your choice)
canola oil, for frying
In This Recipe
Combine pumpkin, juice, sugar, syrup, butter and spices in a heavy saucepan and bring to a simmer. Cover and simmer for about an hour, stirring occasionally, until thickened and reduced. Remove from heat and allow to cool.
Place egg roll wrapper on a cutting board with a corner toward you. Put about 1 1/2 tablespoons of ricotta in center of wrapper, and flatten it out with a spoon. Top with about 1 1/2 tbsp. of pumpkin mixture.
Fold bottom point up to partially cover filling. Moisten edges of wrapper with your finger dipped in water, and then fold each side in, and top down. Press gently at corners to seal.
Heat about 1/3 inch of canola oil in a heavy, non-stick skillet. Fry turnovers until golden brown on each side. Drain on rack, with paper towels underneath. Serve warm or at room temperature. Can refrigerate for a couple of days and reheat in oven to restore the crispiness of the shell.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!