Challenging Arts & Crafts

Easy Pumpkin Strudel

Pumpkin Strudel

My godness,  I´ve just realized that pumpkin is so versatile after gathering all those  yummy & delicious  pumpkin recipes from  wonderful bloggers from various social media. I will try to sort out those recipes and try them sometime...

Meanwhile, here is what I baked today, I´ve been wanting to do this one....It´s a deviation of the popular viennese dessert "Apfelstrudel"... Instead of apples, I used pumpkin to fill the roll... here´s how I made it..

1 pack phylo/puff pastry - frozen or fresh
200 g diced and steamed pumpkin, butternut or hokkaido sort

250 g curd cheese
1 egg yolk
6 tbsp flour
120 g sugar or 6 tbsp stevia powder
1 tbsp grated Lemon rind
4 tbsp dried coconut flakes
1 cup red currant marmalade or jam

caster sugar to springkle on the strudel


1. Pre-heat the oven at  180°C. Smash the pumpkin with either the back of a fork or use a stabmixer to crush the pumpkin, blend thoroughly until a fine consistency is achieved. Add the curd cheese, egg yolk, the flour, the sugar, the coconut flakes and the rind of lemon, blend well... set aside.

 2. Roll out the phylo pastry without removing the wax paper... spread the squash mixture on to the phylo pastry evenly leaving 2 cm allowance on all sides..

3. With the help of the wax paper, roll the phylo pastry carefully towards the other end as in jelly-roll and close the middle edge as well as the sides by brushing them with water and pressing them slightly with your finger

4. Bake in a pre-heated oven of 180 °C for about 50 minutes to 1 hour.
To  prevent the top of the pastry from getting dark, cover it with an aluminum foil or wax paper after the first 30 minutes of baking, then remove the foil after  20 minutes. Continue to bake for 10 minutes more  to make the crust crispier.

5. Remove from oven and sprinkle with caster sugar and top with red currant marmalade that was heated beforehand in the microwave.
Serve warm or cold...