Pumpkin Strudel

Pumpkin Strudel

9 servings
Crispy layers of phyllo sweetened with coconut sugar and studded with toasted walnuts.

Ingredients

  • roasted and chopped walnuts or pecans
    1 ¼ c
  • packed shredded pumpkin or acorn squash
    2 ½ c
  • coconut or maple sugar
    ¾ c
  • pumpkin spice
    1 ½ tsp
  • ground cinnamon
    1 tsp
  • salt
    1 pinch
  • melted butter)

    (1 1/2 sticks of butter

    ¾ c
  • sheets whole wheat filo dough
    9
  • powdered maple sugar)

    (see directions below on how to make

    2 tbsp

Directions

  1. 1

    Preheat oven to 300F

  2. 2

    Place walnuts on a sheet tray and bake until golden brown, about 7-10 minutes.

  3. 3

    Preheat oven to 375F.

  4. 4

    Cut and peel the pumpkin or squash and grate on the largest setting on the box grater.

  5. 5

    Measure 2.5 cups of packed pumpkin and add to a large bowl. Add the walnuts, coconut sugar, spices, and salt. If using maple sugar, make sure the to pack it in the measuring cup.

  6. 6

    Mix everything together well.

  7. 7

    Take a filo dough sheet and fold in half. Brush it with melted butter and put about 4 tablespoons of the mixture on the short side of the filo sheet and roll it to make a cigar.

  8. 8

    Brush melted butter on a half size sheet tray. Place the rolled filo in the sheet tray, repeat with the rest until you to fill the sheet tray.

  9. 9

    Brush the rest of the butter on top of the rolled filo and place in oven.

  10. 10

    Bake for about 45-55 minutes until nicely golden brown and delicious.

  11. 11

    Once cooled cut, and dust with with powdered maple or coconut sugar. To make that use a spice grinder to grind 1/2 cup maple or coconut sugar with 1/2 tablespoon of arrowroot starch.

Pumpkin Strudel

Pumpkin Strudel

60 min9 servings

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About this Recipe

Craving a dessert that tastes sophisticated yet brings all the comfort of fall? This Pumpkin Strudel delivers a delightful experience with its crispy layers and warmly spiced filling. It’s the perfect way to bring a touch of elegance to any gathering or simply treat yourself to a delicious, home-baked delight.

What makes this Pumpkin Strudel truly special is the harmonious blend of textures and flavors. Delicate, buttery phyllo dough shatters beautifully with each bite, revealing a tender, spiced pumpkin interior. Toasted walnuts or pecans add a satisfying crunch and nutty depth, ensuring every forkful is a memorable one.

Prepare your senses for a symphony of autumn's best. You'll experience the subtle, natural sweetness from coconut or maple sugar complementing the earthy richness of shredded pumpkin or acorn squash. The comforting aromas of pumpkin spice and ground cinnamon will fill your kitchen as it bakes, promising a dessert that's both inviting and incredibly flavorful. The texture is a dream: a golden, flaky crust giving way to a soft, fragrant filling that's perfectly balanced—never too sweet.

Feel free to customize this strudel to your liking. If you prefer, swap the walnuts for pecans to suit your taste. The recipe also offers the flexibility of using either coconut sugar or maple sugar for sweetness, allowing you to choose based on what you have on hand or your preferred flavor profile. You can also experiment with different varieties of shredded pumpkin or acorn squash for subtle variations in the filling's texture and sweetness.

This Pumpkin Strudel is an ideal dessert for autumn celebrations, holiday gatherings, or as a cozy treat with your afternoon coffee or tea. Serve it simply dusted with powdered maple sugar for an elegant presentation that lets its natural beauty shine.

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