Pumpkin (Or Butternut Squash) and Walnut Strudel |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
2 cups baked butternut squash or 2 cups canned pumpkin |
1/2 cup chopped toasted walnuts |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 cup sugar |
30 sheets of defrosted phyllo dough |
1/2 cup clarified butter |
Directions:
1. If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
2. Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
3. Put all ingredients in a bowl, except dough and butter.
4. Season to taste with more of any of the ingredients.
5. Cut phyllo sheets to 6 inch by 12 inch pieces.
6. Keep covered with a damp towel.
7. Place one piece on worksurface and brush with butter.
8. Place another sheet on top and brush again.
9. Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
10. Fold the ends of dough over the ends of the filling.
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. Now, coil the rope to make a'rose'.
13. See photo-.
14. Place on parchment lined baking sheet and brush with butter.
15. Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
16. Optional- sprinkle tops with cinnamon and/or sugar.
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