Pumpkin Strudel

Crispy and sweet pumpkin strudel with layers of flakey phyllo dough and sweetened with coconut sugar.

This recipe is with main ingredient


Dessi has been making strudel recently on the FlavCity Instagram stories, and it’s time to share the recipe. The strudel is perfectly sweet thanks coconut sugar and the entire recipe is light and flaky.

How To Make Homemade Strudel

You can use pumpkin or acorn squash for this strudel recipe. The first thing you want to do is peel and chop the pumpkin and grate it on the largest setting of a box grater.

Toss the grated pumpkin with coconut sugar and cinnamon and set aside. Roll out two layers of phyllo dough. We used organic whole wheat phyllo dough from the frozen section of Whole Foods.

Add a few tablespoons of pumpkin mixture to the phyllo dough and roll it like a cigar. Brush liberally with melted butter and repeat with remaining phyllo.

Bake at 375F until golden brown, about 45-55 minutes. If you want to make this strudel with apples, you will need 3 large honeycrisp apples, and once you grate them you need to squeeze out most of the juice.

Homemade Pumpkin Strudel

Make sure to try more of Dessi’s tasty recipes:



Pumpkin Strudel

Course: Dessert
Cuisine: bulgarian
Keyword: pumpkin, strudel
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9 servings
Author: Dessi Parrish

Crispy layers of phyllo sweetened with coconut sugar and studded with toasted walnuts.



  • 1 1/4 cups roasted and chopped walnuts or pecans
  • 2 1/2 cups packed shredded pumpkin or acorn squash
  • 3/4 cup coconut or maple sugar
  • 1 1/2 teaspoons pumpkin spice
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 3/4 cups melted butter (1 1/2 sticks of butter)
  • 9 sheets whole wheat filo dough
  • 2 tablespoons powdered maple sugar (see directions below on how to make)


  1. Preheat oven to 300F

  2. Place walnuts on a sheet tray and bake until golden brown, about 7-10 minutes.

  3. Preheat oven to 375F.

  4. Cut and peel the pumpkin or squash and grate on the largest setting on the box grater.

  5. Measure 2.5 cups of packed pumpkin and add to a large bowl. Add the walnuts, coconut sugar, spices, and salt. If using maple sugar, make sure the to pack it in the measuring cup.

  6. Mix everything together well.

  7. Take a filo dough sheet and fold in half. Brush it with melted butter and put about 4 tablespoons of the mixture on the short side of the filo sheet and roll it to make a cigar.

  8. Brush melted butter on a half size sheet tray. Place the rolled filo in the sheet tray, repeat with the rest until you to fill the sheet tray.

  9. Brush the rest of the butter on top of the rolled filo and place in oven.

  10. Bake for about 45-55 minutes until nicely golden brown and delicious.

  11. Once cooled cut, and dust with with powdered maple or coconut sugar. To make that use a spice grinder to grind 1/2 cup maple or coconut sugar with 1/2 tablespoon of arrowroot starch.

Recipe Notes

If you want to make this strudel with apples, you will need 3 large honeycrisp apples. Once you grate them you need to squeeze out most of the juice so you end up with 3 cups of grated apple. 

This recipe is:

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top