Cakes & Bread
Pumpkin Almond Strudel, Crispy and Fragrant with Warm Autumn Spices
Prep
25 min
Cook
35 min
Servings
8
Level
Medium
This strudel offers a delightful surprise of soft, sweet flavor from pumpkin cooked with warm spices, paired with the crunchy texture of chopped roasted almonds. The thin, crisp layers of pastry wrap around a creamy filling with a tempting aroma of cinnamon and nutmeg. Perfect as a special treat during the cold season or simply as a companion for afternoon tea.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 10 sheets ready-to-use phyllo/filo pastry sheets
- 120 grams unsalted butter, melted
- 500 grams pumpkin, steamed and mashed
- 80 grams almonds, coarsely chopped and roasted
- 100 grams granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 50 grams raisins
- 40 grams breadcrumbs
- 1 tbsp lemon juice
- 1/4 tsp fine salt
- 2 tbsp powdered sugar, for dusting
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👩🍳 Instructions
- 1 Preheat the oven to 190°C (375°F). Prepare a flat baking sheet and line it with parchment paper.
- 2 In a large bowl, combine the mashed pumpkin with granulated sugar, ground cinnamon, ground nutmeg, salt, and lemon juice. Stir until well combined.
- 3 Add the roasted almonds and raisins to the pumpkin mixture, and stir again until evenly distributed. Set aside.
- 4 Lay one sheet of phyllo pastry on a clean work surface and brush lightly with melted butter using a pastry brush. Sprinkle a little breadcrumbs on top to absorb moisture.
- 5 Repeat the process of stacking the phyllo sheets one by one, brushing with butter and sprinkling with breadcrumbs each time, until all 10 sheets are neatly layered.
- 6 Spread the pumpkin filling evenly along the edge of the phyllo sheets, leaving about a 5 cm (2-inch) border from the edge to make rolling easier.
- 7 Roll the phyllo pastry slowly and tightly, starting from the side with the filling, like rolling up a jelly roll. Fold both ends inward so the filling doesn't leak out.
- 8 Transfer the strudel roll to the baking sheet with the seam side facing down. Brush the top surface evenly with the remaining melted butter.
- 9 Bake in the oven at 190°C (375°F) for 30-35 minutes, until the surface of the strudel turns golden brown and feels crispy to the touch.
- 10 Remove from the oven and let it cool for 10-15 minutes on a wire rack before slicing, so the filling doesn't spill out.
- 11 Dust powdered sugar over the strudel just before serving as a beautiful finishing touch.
💡 Tips
• Make sure the pumpkin is really well-drained after steaming so the filling isn't too wet, which could make the phyllo pastry soggy.
• Work quickly with the phyllo sheets and keep any unused sheets covered with a damp cloth so they don't dry out and tear easily.
• The breadcrumbs help absorb excess moisture from the pumpkin filling, keeping the final result nice and crispy.
• Serve the strudel warm with a scoop of vanilla ice cream or whipped cream for an even more special treat.
📊 Nutrition Facts / serving
285
Calories (kcal)
5 g
Protein
14 g
Fat
36 g
Carbs
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