Golden Rose Pumpkin Walnut Strudels

Pumpkin (Or Butternut Squash) and Walnut Strudel Recipe 🎃🥐

Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 pastries

Description:

This delightful recipe for Pumpkin (or Butternut Squash) and Walnut Strudel, also known as “Rodantia’s,” which translates to Rose, originates from Jewish celebrations. It’s a versatile dish that can be adapted to various tastes, even savory ones. The prep time excludes overnight straining or squash baking, so plan accordingly. With a flaky phyllo dough exterior and a flavorful filling of pumpkin or squash combined with walnuts, cinnamon, and sugar, these pastries are perfect for dessert or even as a sweet snack.

Ingredients:

• 2 cups canned pumpkin (or baked butternut squash)
• 1/2 cup walnuts, chopped
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup sugar
• 30 sheets phyllo dough
• Butter, for brushing

Instructions:

1. Preparation:

   • If using butternut squash, pierce the flesh and bake it in a 400°F oven for about 1 1/2 hours until tender.
   • Whether using pumpkin or squash, place it in a strainer overnight to allow excess moisture to drain.

2. Prepare the Filling:

   • In a bowl, combine the canned pumpkin or baked squash with chopped walnuts, salt, cinnamon, and sugar.
   • Adjust seasoning to taste with more of any of the ingredients. Mix well.

3. Prepare the Phyllo Dough:

   • Cut the phyllo sheets into 6-inch by 12-inch pieces.
   • Keep the cut pieces covered with a damp towel to prevent drying out.

4. Assemble the Strudels:

   • Take one piece of phyllo dough and place it on a clean work surface.
   • Brush the sheet with melted butter.
   • Place another sheet of phyllo dough on top and brush it with butter as well.
   • Spoon the pumpkin or squash filling in a 1/2-inch line lengthwise, leaving about 1/2 inch of dough on three sides.

5. Form the Strudels:

   • Fold the ends of the dough over the ends of the filling.
   • Fold the small piece of the long edge over the length of the filling and loosely roll to wrap the filling in the remaining 5 inches of dough.
   • Now, coil the dough rope to create a rose shape. Refer to the photo for guidance.

6. Baking:

   • Place the assembled strudels on a parchment-lined baking sheet.
   • Brush the tops with melted butter.
   • Bake in a preheated 400°F oven for approximately 20 minutes or until golden brown and crispy.

7. Optional Garnish:

   • After baking, you can sprinkle the tops of the strudels with additional cinnamon and/or sugar for extra flavor and visual appeal.

Nutritional Information (per serving):

• Calories: 285
• Fat: 13.7g
• Saturated Fat: 5.9g
• Cholesterol: 20.3mg
• Sodium: 328.4mg
• Carbohydrates: 36.9g
• Fiber: 1.8g
• Sugar: 9.1g
• Protein: 4.4g

Tips:

• Ensure the phyllo dough is kept covered with a damp towel while working to prevent it from drying out and becoming brittle.
• Adjust the sweetness of the filling according to your preference by adding more or less sugar.
• Serve the strudels warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
• These strudels can be stored in an airtight container at room temperature for up to 2 days, although they are best enjoyed fresh out of the oven.