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Pumpkin pie fingers

Pumpkin pie fingers

20 - 30 minutes, Starter, Vegetables -


Pumpkin pie fingers with Cognac Mustard and Hazelnut Oil


  1. Peel the pumpkin skin, cut in quarters, de-seed and grate into a bowl on the thick side of the grater.
  2. Add the Maille Cognac and white wine mustard, honey, spices and walnuts and stir to combine.
  3. Transfer to a large pan and heat gently until the mixture is warm.
  4. Lay your filo pastry on a bench and cut in 10cm wide strips.
  5. Layer the first filo sheet and brush with Maille Hazelnut Oil for brushing the phyllo.
  6. Then layer a second filo sheet, place a teaspoon size of the mixture in the middle.
  7. Fold the sides of the filo onto the filling and roll until you reach the end forming a finger like shape.
  8. Bake in the oven at 180°C until golden crispy.
  9. Place on a serving tray and sprinkle with icing sugar and cinnamon to your liking.

—Fine Cooking for Maille

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