Recipe: -One medium pumpkin (around 1 kg of pumpkin of ur choice i picked butternut squash).

-Grate it and stir-fry it along with condiments of your choice. i picked vanilla extract, a little bit of rum, lemon zest and a bit of caramel. Also add sugar,a bit of salt and a bit of butter.

-set it aside and open up your phyllo dough and put down a couple of layers on your greased up baking pan. (i used store bought phyllo dough) .

-The first layers go easy on the melted butter to avoid the dough getting too soggy.

-After, put the mixture of squash on the phyllo and add some crushed nuts of your choice on top of the if as well like a second layer of filing (i used walnuts)

-Afterwards cover it up with another sheet of phyllo and grease it up. Continue to grease them up but do it every other sheet. Think of it like this: first sheet is greased up second one isn’t, the next one is greased up and the one after isn’t. Something like that.

• ⁠Put the pan in the preheated oven at medium heat on the middle level of the oven. After ten minutes have passed move your pan on the top level of the oven to avoid the bottom being burnt and to crisp up the top.

-In the meanwhile prepare the syrup you’re gonna use to moisten the pie/baklava.

-in a sauce pan put 200 ml of water 6 spoonfuls of sugar. Let it boil for 10 minutes then add your condiment of choice (i used caramel extract). Let it boil for another 5 minutes and set it aside.

-check on your pan and if the top layer looks crispy and golden brown it’s time to take it out.

-Put the cake down and add your syrup slowly. (Take notice of your cake too if it looks too soggy you should stop adding the syrup)

-Let it cool down but don’t put it in the fridge.

-SERVE AND ENJOY!!

Im sorry if this was hard to read but im on my phone and English isn’t my first language.

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