Pumpkin Or Butternut Squash And Walnut Strudel Recipes
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.
Provided by Lisa Pizza
Categories Dessert
Time 40m
Yield 12 pastries
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 285, Fat 13.7, SaturatedFat 5.9, Cholesterol 20.3, Sodium 328.4, Carbohydrate 36.9, Fiber 1.8, Sugar 9.1, Protein 4.4
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