Pumpkin Strudel

Romanian Pumpkin Strudel Recipe with Cinnamon and Confectioner's Sugar

Region / culture: Romania | Servings: 6

Introduction

Pumpkin strudel is a delicious and comforting dessert that is perfect for the fall season. This sweet treat is made with a flaky strudel dough filled with grated pumpkin, sugar, cinnamon, and a touch of salt. It is then baked until golden brown and sprinkled with confectioner's sugar for a finishing touch.

History

The origins of pumpkin strudel can be traced back to Eastern Europe, where strudel is a popular dessert. Traditionally, strudel is made with a thin, flaky dough that is rolled out and filled with a variety of sweet or savory fillings. Pumpkin strudel is a variation of this classic dessert, using grated pumpkin as the main ingredient in the filling.

Ingredients

Filling

1 large plateful of grated pumpkin
3-4 tbsp oil
3-4 tbsp sugar
1 tsp ground cinnamon
salt

How to prepare

Peel a piece of pumpkin and grate it using a vegetable grater.
One large plateful of pumpkin is enough for one strudel leaf.
Roll the leaf and let it rest for a few minutes, then sprinkle it with oil.
Place the pumpkin at one end of the dough, and sprinkle it with sugar, ground cinnamon, and a little salt. Roll it up and place it on a baking sheet greased with oil.
Grease the top with a little oil. Bake it at medium heat until it turns golden brown.
Cut it into pieces while still on the sheet and sprinkle with confectioner's sugar.

Variations

Add chopped nuts, such as walnuts or pecans, to the filling for added crunch and flavor.
Drizzle the finished strudel with a caramel or chocolate sauce for a decadent touch.
Substitute the pumpkin with sweet potato or butternut squash for a different flavor profile.

Cooking Tips & Tricks

Make sure to grate the pumpkin finely to ensure that it cooks evenly and blends well with the other ingredients.

- Rolling out the strudel dough can be a bit tricky, so take your time and work carefully to avoid tearing the dough.

- Brushing the dough with oil before adding the filling helps to keep it moist and adds flavor to the finished strudel.

- Be sure to bake the strudel until it is golden brown and crispy on the outside for the best texture and flavor.

Serving Suggestions

Pumpkin strudel is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

Rolling out the strudel dough can be challenging, so be patient and work carefully to avoid tearing the dough.

- Brushing the dough with oil before adding the filling helps to keep it moist and adds flavor to the finished strudel.

- Bake the strudel at a moderate temperature until it is golden brown and crispy on the outside.

Ingredient Substitutions

If you don't have pumpkin, you can use sweet potato or butternut squash as a substitute.

- You can use store-bought puff pastry or phyllo dough instead of making your own strudel dough.

Make Ahead Tips

You can prepare the pumpkin filling and the strudel dough ahead of time and assemble the strudel just before baking. Store the assembled strudel in the refrigerator until ready to bake.

Presentation Ideas

Serve the pumpkin strudel on a platter dusted with confectioner's sugar and garnished with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Pumpkin strudel pairs well with a cup of hot tea or coffee for a cozy dessert experience.

Storage and Reheating Instructions

Store any leftover pumpkin strudel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through.

Nutrition Information

Calories per serving

Each serving of pumpkin strudel contains approximately 200 calories.

Carbohydrates

Each serving of pumpkin strudel contains approximately 30 grams of carbohydrates.

Fats

Each serving of pumpkin strudel contains approximately 10 grams of fats.

Proteins

Each serving of pumpkin strudel contains approximately 2 grams of proteins.

Vitamins and minerals

Pumpkin is a rich source of vitamins A and C, as well as minerals like potassium and magnesium.

Alergens

This recipe contains gluten from the strudel dough. It may also contain nuts if added as a variation.

Summary

Pumpkin strudel is a moderately high-carb dessert with a moderate amount of fats and proteins. It is a good source of vitamins and minerals, particularly vitamins A and C.

Summary

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a crisp autumn day, with the leaves falling in a beautiful symphony of reds, oranges, and yellows. I was walking through the local farmer's market, admiring the bounty of the season, when I saw a little old lady selling pumpkins.

Her stall was overflowing with the most beautiful pumpkins I had ever seen - deep orange and perfectly round. I struck up a conversation with her, and she told me all about the different ways she loved to cook with pumpkins. She mentioned a recipe for Pumpkin Strudel that had been passed down in her family for generations.

As soon as she described the recipe to me, I knew I had to try it. I begged her to share it with me, and after much persuasion, she finally relented. She handed me a piece of paper with the ingredients and instructions written in a spidery script. I thanked her profusely and hurried home to give it a try.

I gathered all the ingredients - pumpkin puree, cinnamon, nutmeg, sugar, and of course, flaky phyllo dough. As I mixed and rolled and baked, the sweet scent of pumpkin and spices filled my kitchen, reminding me of cozy evenings spent by the fire.

When the Pumpkin Strudel finally emerged from the oven, golden and bubbling, I couldn't wait to take a bite. The first taste was like a warm hug from an old friend - comforting, familiar, and utterly delicious. The layers of flaky pastry gave way to a creamy, spiced pumpkin filling that was the perfect balance of sweet and savory.

I knew right then and there that this recipe would become a staple in my kitchen. I made it for every family gathering, every holiday celebration, and every time I wanted to bring a little taste of autumn into my home.

Over the years, I tweaked the recipe here and there, adding a sprinkle of toasted pecans or a drizzle of caramel sauce. Each variation was a hit with my family and friends, who couldn't get enough of my Pumpkin Strudel.

As I got older, I started to think about passing on this recipe to the next generation. I wanted my grandchildren to experience the same joy and comfort that this dish brought me. So, I sat down with each of them, one by one, and taught them how to make Pumpkin Strudel.

I showed them how to roast the pumpkins until they were soft and caramelized, how to puree them until they were smooth and velvety, and how to fold them into the phyllo dough with just the right amount of spices and sugar.

My grandchildren listened intently, their eyes wide with wonder as they watched me work my magic in the kitchen. They asked questions, made mistakes, and laughed at their own clumsiness. But in the end, they all came away with a newfound appreciation for the art of cooking.

Now, whenever I visit my grandchildren, they always ask me to make Pumpkin Strudel with them. We spend hours in the kitchen, laughing and talking and sharing stories, as the sweet aroma of pumpkin and spices fills the air.

And as we sit down to enjoy our creation, I can't help but feel a sense of pride and contentment. The recipe for Pumpkin Strudel may have come from a chance encounter at the farmer's market, but the memories and traditions that it has created will last a lifetime.