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Rodankhas de Kalavassa Amarilla (Pumpkin Tarts)

A recipe for Rodankhas de Kalavassa Amarilla (Pumpkin Tarts) from the cookbook, Culinaria Greece.
Course Dessert
Cuisine Greek
Keyword autumn, dessert, fall, Greece, Greek, pie, pumpkin, tart
Prep Time 30 minutes
Cook Time 50 minutes
Resting Time: 30 minutes
Total Time 1 hour 50 minutes
Servings 5 -6 mini tarts


For the pastry:

  • 1/2 cup (125 ml) Greek extra virgin olive oil
  • 1/2 cup (125 ml) water
  • 3-4 cups (~500 g) all-purpose flour
  • Salt

For the Filling:

  • 1/2 pound (250 g) pumpkin flesh diced
  • 1/2 cup (125 ml) water
  • 1 cup (250 g) granulated sugar
  • 1 cup (100 g) ground walnuts plus halved walnuts for topping
  • 1 teaspoon ground cinnamon
  • Olive oil



  • Bring the water and oil to a boil, remove from the heat, and work in the flour until you have a stiff dough. Season with salt and knead on a floured surface for about 10 minutes.
  • Divided the pastry into 2-3 portions, cover and leave to stand for 30 minutes. Then, roll the pastry out thinly and cut out circles 6 inches/15 cm in diameter. Preheat the oven to 350˚F (180˚C).


  • Cook the pumpkin flesh in the water. Add a little more water and mash the pumpkin with a fork. Stir in the sugar, walnuts, cinnamon, and a little olive oil and simmer slowly for a short while (over medium heat until slgihtly thickened).
  • Line small tartlet pans with the pastry rounds, place some filling in the center and sprinkle with walnuts. Bake for 30 minutes in the preheated oven. Serve warm.