Cut the pumpkin in half, remove the seeds with a spoon, grate it with a coarse grater and place it in a saucepan with ¼ cup water.
Boil until the liquids evaporate.
Add the olive oil, sugar, cinnamon, clove spice and simmer for 5 minutes.
Let the mixture cool down.
Preheat the oven at 180 ° Celsius.
Oil a pan and place 3 pastry sheets on the bottom and keep aside three for the top.
Brush olive oil on each pastry sheet.
Alternate placing the pastry sheets (2 at a time) in your pan with the filling until you’ve used all. (Do not forget to brush on oil on each sheet.)
Cover with the 3 pastry sheets you placed aside, brush its surface with oil and carve into squares.
Bake at 180 °C (preferably not fan baking). Allow the cake to cool slightly and serve.
Sprinkle with powdered sugar and cinnamon if you like.
Boil until the liquids evaporate.
Add the olive oil, sugar, cinnamon, clove spice and simmer for 5 minutes.
Let the mixture cool down.
Preheat the oven at 180 ° Celsius.
Oil a pan and place 3 pastry sheets on the bottom and keep aside three for the top.
Brush olive oil on each pastry sheet.
Alternate placing the pastry sheets (2 at a time) in your pan with the filling until you’ve used all. (Do not forget to brush on oil on each sheet.)
Cover with the 3 pastry sheets you placed aside, brush its surface with oil and carve into squares.
Bake at 180 °C (preferably not fan baking). Allow the cake to cool slightly and serve.
Sprinkle with powdered sugar and cinnamon if you like.
