Sweet Pumpkin strudel is called ‘Kabakli’ in Turkish/Gagauz, because ‘kabak’ means ‘pumpkin’. It was one of my grandmother’s specialty dishes. She would make her dough from scratch. I slightly adapted my grandmother’s recipe and used phyllo dough instead; turned out DELISH! Flaky, smooth with great texture yet dissolves like a cloud…
If you wish to get updates or follow the recipes, feel free to Subscribe via Email. You can also follow us through our Facebook page. Thanks for visiting!
1 pack of sheets of frozen Phyllo dough (package comes with two set of sheets), thawed
Wash the pumpkin, cut off the top and slice the pumpkin in half. Scrape out all of the seeds. Cut the pumpkin halves into slices, peel and grate. (I used my food processor to grate)
In a large pan combine about 3 tablespoon of butter, grated pumpkin, sugar and ground cinnamon, cloves and nutmeg. On a medium heat, mix until everything is combined, sugar and butter is melted. Turn off the heat and set aside to cool.
Preheat the oven to 400 degrees F.
Melt rest of butter. Place 2 sheets of the phyllo on top of one another and brush the top sheet with some of the butter. (Keep the remaining phyllo dough covered with plastic wrap to prevent it from becoming dry.)
Place about 2 table spoons of the filling about 1 inch from the end of the dough strip.
Now roll the phyllo sheet carefully. Place the rolled strudel on a baking sheet, seam-side-down. Brush the top of the phyllo with some of the butter. Repeat with the rest of the sheets and filling. Sprinkle the tops of the strudels with pecans and sugar. Bake until the phyllo is golden brown, about 15-20 minutes. Enjoy warm or cold.