Pumpkin (Or Butternut Squash) and Walnut Strudel
These have a Jewish celabratory origin. They are called "Rodantia's", which means Rose. This is an extremely simple and versatile recipe, as you can adapt it to any taste - even savory. Prep time does not include overnight straining or squash baking.
READY IN: 40mins
YIELD: 12 pastries
UNITS: US
INGREDIENTS
Nutrition- 2cups baked butternut squash or 2 cups canned pumpkin
- 1⁄2cup chopped toasted walnuts
- 1⁄2teaspoon salt
- 1teaspoon cinnamon
- 1⁄2cup sugar
- 30sheets of defrosted phyllo dough
- 1⁄2cup clarified butter
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DIRECTIONS
- 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.
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