1/1 Photo of Pumpkin (Or Butternut Squash) and Walnut Strudel
Lisa Pizza's Note:
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.
My Private Note
Units: US | Metric
- 1If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
- 2Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
- 3Put all ingredients in a bowl, except dough and butter.
- 4Season to taste with more of any of the ingredients.
- 5Cut phyllo sheets to 6 inch by 12 inch pieces.
- 6Keep covered with a damp towel.
- 7Place one piece on worksurface and brush with butter.
- 8Place another sheet on top and brush again.
- 9Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
- 10Fold the ends of dough over the ends of the filling.
- 11Fold the small piece of long edge over the length of the filling and'loosely' roll to wrap filling in remaining 5 inches of dough.
- 12Now, coil the rope to make a'rose'.
- 13See photo-.
- 14Place on parchment lined baking sheet and brush with butter.
- 15Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
- 16Optional- sprinkle tops with cinnamon and/or sugar.
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Nutritional Facts for Pumpkin (Or Butternut Squash) and Walnut Strudel
Serving Size: 1 (1128 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 284.9
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 5.8 g
- Cholesterol 20.3 mg
- Sodium 328.4 mg
- Total Carbohydrate 36.8 g
- Dietary Fiber 1.8 g
- Sugars 9.0 g
- Protein 4.4 g