HUNGARIAN PUMPKIN or BUTTERNUT SQUASH and POPPYSEED STRUDEL

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.

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

 
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

***
Preheat your oven to 375°F (190°C). (Note the higher temperature than the last recipe.)

Line baking sheet with parchment paper.

***

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.

***


C 2025 Magyar-American

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.

***
Preheat your oven to 350°F (180°C).

Line baking sheet with parchment paper.

***
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.

***
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.

***

Just a note that you might experiment using some squash. 

C 2025 Magyar-American

PUMPKIN PIE

THANKSGIVING may be the most popular American Holiday because anyone - any religion - can celibate it.  The tradition of eating Turkey - an All American bird - is strong but now there are so many people who are vegetarian or vegan - and so many people who have not adjusted culturally to eating the turkey.  I thought I'd feature a favorite desert - the pumpkin pie.  Pumpkin is extremely nutritious and the canned puree is available all year in American groceries.

That dollop of whipped creme cannot be avoided.  Give me three dollops!

PUMPKIN PASTA SAUCE : UP THE NUTRITION ! : FOOD BANK RECIPE

American food banks get and give away a lot of pasta, in particular the typical "spagetti" also called Number 8.  Now this is a lot of carbs for the food value and you can get fat on carbs and still be starving for vitamins and minerals even though pasta does have wheat protein. The best way to add value to any pasta is the vegetables and herbs and spices that go with. Pumpkin adds lots of nutrition value to your meal.

When I was growing up we called spagetti "noodles," a term that seems to only be used now when the pasta is in a soup. Now the trendy term for noodles is pasta, and there is so much fun to be had with different sizes and shapes, all of which can be used for this recipe. I always break my spagetti Number 8 into thirds which makes it easier to eat, although you might have a fork swirling technique that loads the long cooked strands.

The reason you get cans of pumpkin puree in Food Bank bags is that most people only think of pumpkin for the autumn season and to bake pies for Thanksgiving. So stores and people donate the cans. It''s spring and summer time and you can make use of that pumpkin. 

Cook pasta and drain it.  Set aside.

Skillet pan on medium heat and add:

One or two tablespoons of oil; olive oil is best.  If you don't have that you can use butter, lard, or coconut; 

One large garlic clove chopped small.

Let the garlic cook for about a minute.

Should you open the can of pumpkin and find it has settled and it is watery be sure to drain the water with a sieve first.  You want the texture to coat the pasta. Add the pumpkin puree to the skillet.

Also add about one third cup of grated parmesan cheese.

And a couple tablespoons of warm milk or cream. (Room temperature is fine.  You just don't want refrigerator cold.)  Full fat coconut milk is a good substitute and used with coconut oil will give a somewhat flowery taste.

Slowly stir together all the ingredients for about 3-5 minutes. If you notice that the paste forming appears to be too thick you can add a tablespoon of the water from the pasta, which has some starch in it.

Then gently scoop the cooked pasta in and stir to coat it with the pumpkin sauce.

A sprinkle of more parmesan on top is nice.

Makes about four servings but I won't blame you it you eat it all yourself. This should nicely coat about 8 ounces of pasta which is about half a typical box.

You may also want to add onions or celery, chopped small so that it will cook enough in a minute or two. A little salt, a little pepper... 

Pumpkin is noteworthy for having over 200% of your daily Vitamin A. Over 30 % of Vitamin K. and over 25% of your copper.

C 2023 Magyar- American BlogSpot

PUMPKIN

 

THE PUMPKIN in HUNGARIAN FOOD CULTURE ; ARE YOU PUMPKIN HAPPY? TOK

 THE CULTURE TRIP on HUNGARIAN PHRASES including PUMPKIN

Excerpt: Tök (tewk)

Meaning : Very (literally 'pumpkin'

In addition to the wide variety of pumpkins grown on Hungarian soil, the local language is also flush with the tasty squash. Often used to mean 'very' the phrase is an endearing intensifier to add emphasis to your sentences.  You can be tok bolddog (pumpkin happy), tok szomoru (pumpkin sad) or things can be tok jo rossz (pumpkin good - bad).  After all, why limit pumpkins to your dinner plate?