Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Pumpkin (Or Butternut Squash) and Walnut Strudel Recipe
    Lost? Site Map

    Pumpkin (Or Butternut Squash) and Walnut Strudel

    Pumpkin (Or Butternut Squash) and Walnut Strudel. Photo by Lisa Pizza

    1/1 Photo of Pumpkin (Or Butternut Squash) and Walnut Strudel

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pastries

    Units: US | Metric

    Directions:

    1. 1
      If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
    2. 2
      Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
    3. 3
      Put all ingredients in a bowl, except dough and butter.
    4. 4
      Season to taste with more of any of the ingredients.
    5. 5
      Cut phyllo sheets to 6 inch by 12 inch pieces.
    6. 6
      Keep covered with a damp towel.
    7. 7
      Place one piece on worksurface and brush with butter.
    8. 8
      Place another sheet on top and brush again.
    9. 9
      Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
    10. 10
      Fold the ends of dough over the ends of the filling.
    11. 11
      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.
    12. 12
      Now, coil the rope to make a'rose'.
    13. 13
      See photo-.
    14. 14
      Place on parchment lined baking sheet and brush with butter.
    15. 15
      Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
    16. 16
      Optional- sprinkle tops with cinnamon and/or sugar.

    Browse Our Top Pies and Tarts Recipes

    Ratings & Reviews:

    Advertisement

    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
    43%
    Total Fat 13.7 g
    21%
    Saturated Fat 5.8 g
    29%
    Cholesterol 20.3 mg
    6%
    Sodium 328.4 mg
    13%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 1.8 g
    7%
    Sugars 9.0 g
    36%
    Protein 4.4 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites