HUNGARIAN PUMPKIN AND POPPYSEED STRUDEL
Tökös-Mákos Rétes
1 small pie pumpkin (or butternut squash) - about 2 pounds
3/4 cup ground poppyseed
2/3 cup sugar, or to taste
2/3 cup sour cream (more or less. This is included to bind the poppy seeds and quite possibly plain yogurt drained of liquid can be used - spoon into the mixture gently and don't use too much.)
1 lemon. First use a grater to get the zest, then squeeze to get the juice.
1/2 tsp ground cinnamon
2 tbsp melted butter
1/2 cup of stick butter, also melted.
2/3 cup sour cream (more or less. This is included to bind the poppy seeds and quite possibly plain yogurt drained of liquid can be used - spoon into the mixture gently and don't use too much.)
1 lemon. First use a grater to get the zest, then squeeze to get the juice.
1/2 tsp ground cinnamon
2 tbsp melted butter
1/2 cup of stick butter, also melted.
For the pastry and finish:8–10 sheets phyllo dough, thawed
1 stick (1/2 cup) unsalted butter, melted
2 tbsp breadcrumbs (optional, to absorb excess moisture)
Powdered sugar for dusting
1 stick (1/2 cup) unsalted butter, melted
2 tbsp breadcrumbs (optional, to absorb excess moisture)
Powdered sugar for dusting
PUMPKIN FILLING:
Peel and coarsely grate the fresh pumpkin. Toss it lightly with a pinch of salt and let it sit in a sieve a while so any excess moisture can drain. Squeeze the pumpkin to remove as much liquid as possible. If using canned pumpkin, make sure it's not too watery. Generally canned pumpkin is usually good as is.
- POPPYSEED MIXTURE:
- In a bowl, mix the ground poppy seeds, sugar, sour cream, lemon zest and juice. The mixture should not be runny, so add that sour cream gently and by the spoonful.
Then stir in the 2 tbsp of melted butter and cinnamon.
COMBINE THE TWO MIXTURES
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Preheat your oven to 375°F (190°C). (Note the higher temperature than the last recipe.)
- Line baking sheet with parchment paper.
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- PHYLLO DOUGH TECHNIQUE
Phyllo can be purchased at the market. It needs to be defrosted when bought frozen.
- On flat surface, lay out a clean cloth and carefully place one sheet of the phyllo dough on it. Brush it lightly with melted butter.
Place a second sheet of phyllo on top of the first sheet, and also brush with butter.
Continue until you have eight players of phyllo. (Note that this is two sheets more than the last recipe, probably to accommodate the poppyseed mixture.)
Spoon the pumpkin mixture on the phyllo dough and evenly spread it, leaving a two inch border on all sides so that dough will stick together.
Roll the strudel. First fold the sides of the phyllo dough inward to enclose the filling. Then roll the strudel tightly into a log shape, starting from the filled end - which will be in the center.
Carefully place the rolled phyllo dough strudel seam down on the baking sheet that has been lined with parchment paper. Bake for 25-35 minutes or until the top is golden brown. Let the strudel cool for at least 30 minutes before cutting.
- Dust generously with powdered sugar just before serving.
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C 2025 Magyar-American
