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Pumpkin Strudel

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1h 10min

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8 servings

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This delightful Balkan-inspired pumpkin strudel, known as Tikvenik, features a flaky and crispy phyllo dough filled with a sweet and spiced pumpkin mixture. The pumpkin filling is enhanced with sugar, cinnamon, and walnuts, creating a perfect balance of flavors and textures. This strudel is a wonderful autumn dessert that is sure to impress your family and friends.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
30 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Nuts

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 375°F (190°C). Grease a large baking sheet.

2
Prepare the pumpkin

Cut the pumpkin in half and remove the seeds. Cut the pumpkin into small cubes.

3
Cook the pumpkin

Place the pumpkin cubes in a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 15-20 minutes. Drain the pumpkin and let it cool slightly.

4
Mash the pumpkin

In a large bowl, mash the cooked pumpkin with a fork or potato masher until smooth.

5
Add the filling ingredients

To the mashed pumpkin, add the sugar, cinnamon, and chopped walnuts. Mix well to combine.

6
Melt the butter

In a small saucepan, melt the butter over low heat.

7
Prepare the phyllo dough

Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.

8
Assemble the strudel

Place one sheet of phyllo dough on a clean work surface and brush it lightly with melted butter. Repeat this process, layering phyllo dough and butter, until you have used about 8-10 sheets of phyllo.

9
Add the filling

Spread the pumpkin filling evenly over the top layer of phyllo, leaving a 1-inch border around the edges.

10
Roll the strudel

Starting from the long side, carefully roll the strudel tightly, tucking in the edges as you go. Place the strudel seam-side down on the prepared baking sheet.

11
Brush with egg wash

In a small bowl, whisk together the egg and milk. Brush the top of the strudel with the egg wash.

12
Bake the strudel

Bake the strudel for 35-40 minutes, or until golden brown and crispy.

13
Cool and serve

Allow the pumpkin strudel to cool for 10-15 minutes before slicing and serving. Enjoy your delicious Balkan-inspired dessert!

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