THE HUNGARIAN VERSION OF PUMPKIN PIE? TRY PUMPKIN STRUDEL! RECIPE THAT USES PHYLLO AND BREAD CRUMBS!

HUNGARIAN PUMPKIN STRUDEL, known as Tökös Rétes, uses phyllo dough, which can be purchased in many markets in the United States. Layered phyllo dough is wrapped around a sweet pumpkin filling. If it isn't in your local market, try Hungarian, Polish, Slovak, Greek, or Armenian markets. (In my area I found it at a market that all the caterers buy from.) The baked texture is crispy and flakey. 

INGREDIENTS

1 small pie pumpkin (about 2 cups grated) ... see note about canned pumpkin.

3/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp ground cloves
1/8 tsp ground ginger
1/3 cup toasted breadcrumbs 
1/3 cup vanilla-infused caster sugar (superfine sugar) or to taste

THE STRUDEL

6 sheets of store-bought phyllo dough, defrosted
1/2 cup unsalted butter, melted
1/4 cup light oil (optional, for brushing)
Powdered sugar, for dusting

FIRST MAKE THE FILLING:

Peel and grate the raw 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, be sure it's not too watery. If so, give it a little time in a sieve to drain. Generally, most canned pumpkin is usable as is.)

THEN MAKE THE CRUMB MIXTURE:

Melt the butter in a small pan, add the breadcrumbs, and cook until golden brown. 

NOW THE DOUGH FILLING:

In a bowl, combine the grated pumpkin, buttered breadcrumbs, caster sugar, and spices. Mix thoroughly and set aside.

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Preheat your oven to 350°F (180°C).

Line baking sheet with parchment paper.

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PHYLLO DOUGH TECHNIQUE

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 six players of phyllo.

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.

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Carefully place the rolled phyllo dough strudel seam down on a baking sheet. 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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Just a note that you might experiment using some squash. 

C 2025 Magyar-American