Phyllo Pumpkin strudel

I've never had a pumpkin pie in my life instead i was introduced to this pumpkin strudel by my grandmother at a very young age.
When i was a kid my grandparents used to grow pumpkins in their garden and every autumn they had piles of pumpkins in the yard.



My grandmother wasn't a big fan of this fruit/vegetable but she had to find a way to use all those pumpkins so she started cooking with them and this way she added this recipe to her repertoire. She always made dough recipe with lard or sunflower oil during Christmas and Easter lent but it takes longer to prepare it so i found these phyllo sheets a fabulous shortcut if want to make it quick!
Also,this recipe calls for grated pumpkin,you can use canned one but i highly recommend fresh pumpkin first,for its color ( still keeps some of those orange hues after cooking)second,for the flavor-believe me the pumpkin flavor really shines through in the filling! !This quick and easy recipe is a must-make!
Give it a try ,you'll gonna love it!




Prep Time: 25 Minutes 
Cooking Time: 60 Minutes
Yield:7-8 portions

INGREDIENTS

• 8 sheets phyllo pastry
• 400g grated butternut squash 
• 40gr unsalted butter 
• 40g unsalted butter +20ml vegetable oil for brushing
• 80g granulated sugar
• 1 tbsp breadcrumbs 
• 1/2 tsp ground cinnamon
• 1tsp vanilla extract

DIRECTIONS

• Preheat oven to 180ºC/350ºF(convection/fan forced mode)
• Line a baking tray with parchment paper.
• In a large saucepan melt 40g butter,add grated pumpkin,sugar and cook over mediu low heat for 10-12 minutes until pumpkin is soft and all the liquid evaporates.
• Remove from the heat and add 1 tbsp breadcrumbs,1/2 tsp ground cinnamon,vanilla extract then mix to combine and set aside until is ready to use.
• Meanwhile,melt the remaining butter-40g and mix in 20 ml vegetable oil.
• Place one sheet of filo pastry on a wooden board and brush lightly with butter and vegetable oil mixture.
• Top with another sheet of phyllo pastry,brush with butter mixture and continue layering phyllo brushing each sheet with butter until all phyllo sheets are used.
• Spoon pumpkin mixture along the short side of phyllo sheets leaving 3cm border around the edges.
• Fold in the sides and roll up to encase the filling.Roll until the filling is completely sealed.
• Lift onto prepared tray. Brush top with melted butter.
• Bake for 35-40 minutes until phyllo is golden and crisp.
• Dust with powdered sugar.Delicious!

That's all, folks!
Enjoy!

⸻⸻⸻⸻⸻⸻⸻⸻⸻⸻⸺
If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!