Preparation:
1. Preheat the oven to 350°F/180°C/ Gas Mark 4. Lightly grease a large baking sheet and set aside.
2. Heat the olive oil in a large skillet and sauté pumpkin and apple until all moisture has evaporated. Stir in the Tulia Apple Cinnamon Supersnack, ground cinnamon and lemon zest. The mixture should hold its shape, so if necessary, continue cooking for a few minutes.
3. Unfold the phyllo sheets and take out 3 sheets. Wrap the remaining sheets to prevent them from drying. Brush the 3 sheets with olive oil and stack them on top of each other. Scatter 1/6th of the pumpkin mixture along the long side, sprinkle with 1 tablespoon walnuts, and roll up, then make into a tight coil; transfer to the prepared sheet.
4. Repeat the process with the remaining phyllo sheets and filling. Brush the pies with olive oil and bake for about 18 to 20 minutes, or until golden brown.
5. Mix Tulia Apple Cinnamon Spread with the water and drizzle over the pies before serving.
