Pumpkin Strudel
Crispy layers of phyllo sweetened with coconut sugar and studded with toasted walnuts.
Ingredients
- 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)
Instructions
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Preheat oven to 300F
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Place walnuts on a sheet tray and bake until golden brown, about 7-10 minutes.
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Preheat oven to 375F.
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Cut and peel the pumpkin or squash and grate on the largest setting on the box grater.
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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.
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Mix everything together well.
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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.
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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.
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Brush the rest of the butter on top of the rolled filo and place in oven.
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Bake for about 45-55 minutes until nicely golden brown and delicious.
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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.