Recipe details
Desserts
Share
Pumpkin Strudel
1h 10min
8 servings
Cook this dish
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
Wheat
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 375°F (190°C). Grease a large baking sheet.
Prepare the pumpkin
Cut the pumpkin in half and remove the seeds. Cut the pumpkin into small cubes.
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.
Mash the pumpkin
In a large bowl, mash the cooked pumpkin with a fork or potato masher until smooth.
Add the filling ingredients
To the mashed pumpkin, add the sugar, cinnamon, and chopped walnuts. Mix well to combine.
Melt the butter
In a small saucepan, melt the butter over low heat.
Prepare the phyllo dough
Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
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.
Add the filling
Spread the pumpkin filling evenly over the top layer of phyllo, leaving a 1-inch border around the edges.
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.
Brush with egg wash
In a small bowl, whisk together the egg and milk. Brush the top of the strudel with the egg wash.
Bake the strudel
Bake the strudel for 35-40 minutes, or until golden brown and crispy.
Cool and serve
Allow the pumpkin strudel to cool for 10-15 minutes before slicing and serving. Enjoy your delicious Balkan-inspired dessert!
Ratings
0
Comments (0)
No ratings or reviews yet.