Illustrative image
The finished dish may look different depending on the ingredients and preparation.
EasyDessertsveganCC0 1.0 Universal
Romanian Crispy Spiced Butternut Pumpkin Strudel Pie
Crisp flaky Romanian autumn pie made with thin pastry sheets and a rich spiced filling of grated sweet butternut squash, brown sugar, cinnamon, and nutmeg.
Prep
25 min
Cook
40 min
Total
65 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
8
- Thin phyllo pastry sheets400 g
- Butternut or sugar pumpkin, coarsely grated1200 g
- Brown or granulated sugar150 g
- Ground Ceylon cinnamon1 Ā½ tsp
- Sunflower oil for brushing80 ml
- Semolina or fine breadcrumbs3 tbsp
- Powdered sugar for dusting2 tbsp
Preparation Steps
1
Cook grated pumpkin in a pan with 2 tbsp oil and sugar for 12-15 mins until juices evaporate. Off heat, stir in cinnamon and semolina; cool slightly.
15 min timer
2
Layer 2-3 phyllo sheets, lightly brushing each with oil. Distribute a thick line of pumpkin filling along the edge and roll tightly into a log. Place logs in tray.
10 min timer
3
Brush tops with oil and bake at 190Ā°C for 35-40 mins until golden and crisp. Cool 15 mins, dust with powdered sugar, and slice into thick rolls.
40 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
280
Protein
3.8g
Carbohydrates
48g
Fat
9g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Romanian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
