Pumpkin (Or Butternut Squash) and Walnut Strudel

READY IN: 40mins




  • If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
  • Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
  • Put all ingredients in a bowl, except dough and butter.
  • Season to taste with more of any of the ingredients.
  • Cut phyllo sheets to 6 inch by 12 inch pieces.
  • Keep covered with a damp towel.
  • Place one piece on worksurface and brush with butter.
  • Place another sheet on top and brush again.
  • Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
  • Fold the ends of dough over the ends of the filling.
  • Fold the small piece of long edge over the length of the filling and'loosely' roll to wrap filling in remaining 5 inches of dough.
  • Now, coil the rope to make a'rose'.
  • See photo-.
  • Place on parchment lined baking sheet and brush with butter.
  • Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
  • Optional- sprinkle tops with cinnamon and/or sugar.