Remove phyllo pastry from freezer 4 hours before starting the recipe, letting it defrost and come to room temperature.
Preheat the oven to 350°F. Melt the butter and set aside with a spoon and pastry brush until use.
Prepare the filling: Shred the peeled butternut squash using a food processor fitted with a fine grating blade. Transfer shredded squash to a large bowl. Sprinkle with sugar and cinnamon, toss, cover and let sit for one hour.
Sprinkle the squash with the panko and toss. Taste and then adjust sweetness by adding a bit more sugar (up to ¼ cup).
Fill the strudel: Place one sheet of phyllo onto your work surface with the longest sides positioned left and right of work position. Drizzle the dough with a bit of melted butter, about 1 tablespoon. Repeat this dough and butter process two more times laying each new sheet of dough onto the previous one. Proceed to the next step once the three pieces of dough have been buttered and stacked.
Spread 1 cup of the filling widthwise across one half of the rectangle of dough. Fold a ½-inch of dough over the left and right side of the filling. Fold the same amount of dough up along bottom edge of the phyllo dough. Gently roll the strudel up to form a uniform roll with the left and right edge neatly tucked in. Transfer to a parchment lined baking sheet with the edge of the dough placed under the strudel. Repeat five additional times, six strudel in total.
Transfer the strudel to the oven and bake for 40 minutes, or until strudel are a rich, golden brown.
Cool for 10 minutes before dusting with icing sugar. Cut into 4-inch pieces and serve.
Butternut Squash Strudel
Ingredients
1 package frozen phyllo dough, defrosted
1 butternut squash, peeled, seeded and chopped
½ cup granulated sugar, more to taste
1 tablespoon ground cinnamon
½ cup panko
¾ cup butter, melted
icing sugar, for dusting
Directions
Remove phyllo pastry from freezer 4 hours before starting the recipe, letting it defrost and come to room temperature.
Preheat the oven to 350°F. Melt the butter and set aside with a spoon and pastry brush until use.
Prepare the filling: Shred the peeled butternut squash using a food processor fitted with a fine grating blade. Transfer shredded squash to a large bowl. Sprinkle with sugar and cinnamon, toss, cover and let sit for one hour.
Sprinkle the squash with the panko and toss. Taste and then adjust sweetness by adding a bit more sugar (up to ¼ cup).
Fill the strudel: Place one sheet of phyllo onto your work surface with the longest sides positioned left and right of work position. Drizzle the dough with a bit of melted butter, about 1 tablespoon. Repeat this dough and butter process two more times laying each new sheet of dough onto the previous one. Proceed to the next step once the three pieces of dough have been buttered and stacked.
Spread 1 cup of the filling widthwise across one half of the rectangle of dough. Fold a ½-inch of dough over the left and right side of the filling. Fold the same amount of dough up along bottom edge of the phyllo dough. Gently roll the strudel up to form a uniform roll with the left and right edge neatly tucked in. Transfer to a parchment lined baking sheet with the edge of the dough placed under the strudel. Repeat five additional times, six strudel in total.
Transfer the strudel to the oven and bake for 40 minutes, or until strudel are a rich, golden brown.
Cool for 10 minutes before dusting with icing sugar. Cut into 4-inch pieces and serve.
Butternut Squash Strudel
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Flaky phyllo pastry wrapped around shredded, cinnamon-scented butternut squash…
BUTTERNUT SQUASH STRUDEL for dessert? Yes, please!
I have wanted to prepare and post this recipe for BUTTERNUT SQUASH STRUDEL at Weekend at the Cottage for a very long time. It’s one of my favourite dessert recipes and holds a special place in my heart. When I was a kid, my mom used to make it for me during the fall months. With her no longer around, I had to do some research and testing to get it just right. Hopefully, you’ll give this recipe a go and enjoy it as much as I do. It’s really quite something!
We were able to track down a version of this phyllo dough strudel recipe all the way back to a version in my grandmother’s cookbook. It’s listed as BUNDEVARA (pumpkin strudel). It comes from the Serbian word BUNDEVA meaning ‘field pumpkin’, which includes not only traditional pumpkin varieties but also squash. Since my mom only ever used butternut squash for this recipe, we followed suit.
There are a few things to keep in mind when you go to make this scrumptious phyllo strudel recipe at home.
THE DOUGH
I hereby promise to show you how to make homemade, hand stretched yeast dough for strudel, but not right now! Instead, I decided to make this an easy strudel recipe using store-bought phyllo dough. Also called filo dough, this easy-to-use commercially produced ingredient works like a charm. Use it to make strudel, spanakopita, phyllo purses, burek and many more sweet and savory dishes.
If you’ve never worked with it before, just follow the package directions. Just take your time until you become familiar with how it handles. Once you have that, it’s all quite simple and straightforward.
THE BUTTERNUT
I love all kinds of squash and think them especially perfect in the fall and early winter months. If you’re a squash fan like me, don’t forget to check out our CURRIED SQUASH SOUP, our DELICATA SQUASH SIDE DISH or our often-requested SPICED PUMPKIN PIE! Yum, yum and extra yum.
Using butternut squash in a dessert recipe is brilliant and I suggest finely grating it with a food processor as we did. Doing so allows the squash to soften slightly when baked but it doesn’t get all mushy.
PRESENTATION
I actually contemplated serving this BUTTERNUT SQUASH STRUDEL with ice cream. Thankfully my suggestion was quickly shot down by family. They requested it be served with just a light dusting of icing sugar. Good call!
In the end, nothing could be more perfect. The icing sugar adds a hint of sweetness yet allows the pronounced flavour of the butternut and cinnamon combination to shine through.
Looking to enjoy this strudel as the perfect ending to a perfect meal? Begin your next culinary adventure with our tasty CELEBRATION SALAD, followed by our PENNE PASTA as the main course. Enjoy!
When it comes to phyllo dough recipes, this one takes the cake… er, I mean strudel! Try our absolutely amazing BUTTERNUT SQUASH STRUDEL today.
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Ingredients
1 package frozen phyllo dough, defrosted
1 butternut squash, peeled, seeded and chopped
½ cup granulated sugar, more to taste
1 tablespoon ground cinnamon
½ cup panko
¾ cup butter, melted
icing sugar, for dusting
Directions
Remove phyllo pastry from freezer 4 hours before starting the recipe, letting it defrost and come to room temperature.
Preheat the oven to 350°F. Melt the butter and set aside with a spoon and pastry brush until use.
Prepare the filling: Shred the peeled butternut squash using a food processor fitted with a fine grating blade. Transfer shredded squash to a large bowl. Sprinkle with sugar and cinnamon, toss, cover and let sit for one hour.
Sprinkle the squash with the panko and toss. Taste and then adjust sweetness by adding a bit more sugar (up to ¼ cup).
Fill the strudel: Place one sheet of phyllo onto your work surface with the longest sides positioned left and right of work position. Drizzle the dough with a bit of melted butter, about 1 tablespoon. Repeat this dough and butter process two more times laying each new sheet of dough onto the previous one. Proceed to the next step once the three pieces of dough have been buttered and stacked.
Spread 1 cup of the filling widthwise across one half of the rectangle of dough. Fold a ½-inch of dough over the left and right side of the filling. Fold the same amount of dough up along bottom edge of the phyllo dough. Gently roll the strudel up to form a uniform roll with the left and right edge neatly tucked in. Transfer to a parchment lined baking sheet with the edge of the dough placed under the strudel. Repeat five additional times, six strudel in total.
Transfer the strudel to the oven and bake for 40 minutes, or until strudel are a rich, golden brown.
Cool for 10 minutes before dusting with icing sugar. Cut into 4-inch pieces and serve.
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