We’re in the home stretch of Thanksgiving prep, and finally into dessert in our German Thanksgiving. Pumpkin strudel. The grand finale.
First, let’s recap what we did along our German way:
mustard and herb roasted turkey breast
Not too shabby, right? Are you full yet? No? Great, then let’s finish with a bang.
If you’ve been here for a hot second, then you all know my thoughts and feelings with regards to pie…which means that pumpkin strudel just seemed SO OBVIOUS (even though we learned that strudel is, in fact, Austrian). Still, it really does connote Germany, doesn’t it?
I’ve made apple strudel here before and frankly, it was a disaster. Do you remember? I didn’t know how to make the dough, and so I stretched it until I was full of sweat, and it was full holes, and while the final version tasted quite right…there’s work to be done in that arena. So, as I wait for the strudel class to be offered again at the local bakehouse, I’m content with using phyllo dough because, let’s face it, it’s Thanksgiving and something shortcuts must be made. Amiright?
I started with a pie pumpkin that I cut into chunks and seasoned. Could you use canned pumpkin? Probably, but doing so might mess with the liquid in a way that may make it soggy. Do so at your own risk (and then let me know how it goes!).
Finally, I threw in a diced red apple for texture, a bit of sweetness and good measure. I added the traditional spices we’ve come to rely on for these things, and the pumpkin really does shine.
Which is really the whole point, isn’t it?
Whipped cream (or ice cream) to finish it off, and you may never want to make pumpkin pie again.
Pumpkin Strudel
Pumpkin Strudel is a fun alternative to traditional pumpkin pie - a spiced filling wrapped in flaky pastry will certainly mix up Thanksgiving!
Ingredients
- 1 small pie pumpkin
- 1 Granny Smith apple, diced
- 3/4 tsp cinnamon, heaping
- 1/8 tsp cloves, heaping
- 1/8 tsp ginger, heaping
- 1/8 tsp allspice, heaping
- 1/3 cup panic breadcrumbs, toasted
- 1/2 cup unsalted butter, melted
- 4 sheets filo dough
- powdered sugar, to sprinkle
- Ice cream or whipped cream, to serve
Directions
- Step 1 Preheat the oven to 350F.
- Step 2 Cut the pie pumpkin in half and remove the seeds. Place in a microwavable dish with about 1″ water, cover with plastic wrap and microwave for 5 minutes until the pumpkin is soft. Run under some water to cool, scoop out the pump, trying to keep as much intact as possible and dice into pieces the same size as the apple.
- Step 3 Place the pumpkin and apple in a bowl and add the spices. Mix until all is well combined.
- Step 4 On a parchment lined cookie sheet, lay a sheet of the filo and brush with some of the melted butter. Lay another sheet on top and repeat until you have used all of the filo. Sprinkle the panko over the entire sheet.
- Step 5 Pile the filling along the length of the pastry along one side and leave about 1″ from the edge. Using the parchment to help you roll, roll the pastry tightly to enclose the filling. Place seam-side down onto the lined baking sheet. Brush with the remaining melted butter.
- Step 6 Let bake approximately 40 minutes until the coating is golden brown. Serve with ice cream or whipped cream!
