Name: New World Rodanchas
Yield: Yield: about 6 Servings
Cuisine: United States
Ingredients: About ¼ teaspoon ground ginger; About ¼ teaspoon ground cloves; About 8 sheets of phyllo (if frozen, thaw slowly in the refrigerator for 8 hours or overnight; remove the unopened package from the refrigerator about 2 hours before you begin the recipe to allow the sheets to come to room temperature); 2 large eggs, lightly beaten; Cinnamon sugar (2 teaspoons white or granulated light brown sugar mixed with ¼ teaspoon ground cinnamon); ½ cup lightly toasted walnuts; About 1 teaspoon ground cinnamon; About 1 tablespoon brown sugar; Salt and freshly ground black pepper; 1 medium butternut squash, halved and peeled, seeds and strings discarded; 3 Bosc pears, peeled, halved, and cored (see Cook’s Note); Sunflower, avocado, or mild olive oil for greasing the pans, plus about 4 tablespoons for brushing phyllo

Preparation info

Yield: about
6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Flaky phyllo roses filled with sweet golden squash, rodanchas are a lovely addition to Greek Rosh Hashanah and Sukkot tables. It’s beauty I have admired from afar, though: rodanchas are just too sweet for me, and coaxing delicate phyllo leaves into a clever coil of a flower, too overwhelming.

But I was intrigued by a simple technique I came across in Bon Appétit magazine. Sheets of phyllo were scrunched into loose balls, placed atop a chicken casserole