Pumpkin and Fennel Pastries

Ingredients

• 0.3 cup coarse bulgur (#3)
• 0.5 teaspoon aleppo chile flakes dried black red hot
• 1 large egg white lightly beaten
• 1  fennel bulb (sometimes called anise)
• 8 ounces feta crumbled
• 0.5 cup mint leaves fresh chopped
• 2.3 cups olive oil plus additional for brushing
• 1 medium onion chopped
• 0.5 cup ricotta salata grated
• 2 cups safflower oil 
• 8 inch sheets squares spring-roll pastry frozen thawed (8-inch)
• 1 pound winter squash peeled cut into 1/4-inch dice

Equipment

• frying pan
• paper towels
• kitchen thermometer
• slotted spoon
• grater

Directions

1. Chop 1/2 cup fennel fronds and reserve, then remove stalks and tough outer layer from bulb. Halve bulb and grate on large holes of a 4-sided grater.
2. Heat 1/3 cup olive oil in a 12-inch heavy skillet over high heat until hot but not smoking and sauté onion, stirring, until softened, 2 to 3 minutes.
3. Add pumpkin and grated fennel and cook, stirring frequently and scraping up any brown bits, until vegetables are soft, about 12 minutes. Stir in bulgur and chile flakes and cook 2 minutes.
4. Add fennel fronds and mint, then remove from heat and cover.
5. Let stand 15 minutes. Stir in cheeses and season with salt and black pepper.
6. Keeping remaining sheets covered, brush 1 spring-roll sheet lightly with some safflower oil and place a scant 2 tablespoons filling 1 inch from edge closest to you. Form filling into a log, leaving a 1/2-inch border on each side. Fold bottom of sheet over filling, then fold in sides. Loosely roll away from you to form a cylinder, brush top edge with egg white, and press to seal. Bend cylinder into a horseshoe shape. Make more pastries in same manner.
7. Heat enough safflower and olive oils to measure 3/4 inch in a deep 12-inch heavy skillet over moderately high heat until a deep-fat thermometer registers 350°F. Fry pastries 2 or 3 at a time, turning once, until golden brown, 3 to 4 minutes.
8. Transfer with a slotted spoon to paper towels to drain and return oils to 350°F between batches.
9. Serve warm or at room temperature.
10. ·Filling can be made 1 day ahead.
11. Let cool, and chill, covered. Return to room temperature before using.