- 1 pack of phyllo dough (you will need about 28-30 sheets of dough)
- 250 gr butter (1 cup + about 1/4 stick)
- 500 gr (1 pound + 2 ounces)
- About 2 cups of caster sugar
- Freshly ground blackpepper, as needed
Step by step method
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- Clean, wash and pat dry with paper towel and grate pumpkin in your food processor.
- Heat oven to 175 C (350 F) and line standard oven tray with baking paper.
- Melt butter and set aside on your counter. Get the phyllo dough out of the package and lay them on one side of the counter. You will need a clean kitchen towel to cover them while you work since they tend to go dry very quickly and you can’t work with dry phyllo! So don’t forget to keep them covered as you progress.
Put the sugar in a bowl and place it on your working counter with your blackpepper grinder. Gettin well organized before you start will help you to work swiftly.
- Place one phyllo sheet on your working surface. Brush lightly with melted butter and cover with a second sheet of dough.
Take about a handful of grated pumpkin and neatly place it on the narrow end. Now sprinkle approximately one tablespoon of sugar over the pumpkin. If you want a much sweeter strudel you can increase the amount of sugar just a little bit.
- Now this step is important. After the sugar you will need a light sprinkling of freshly ground blackpepper. Although it is used scantly, the blackpepper is an essential part of this recipe. It gives the pumpkin a little bit of heat and a distinct aroma. If you find it difficult to adjust the amount by grinding you can grind some blackpepper into a little bowl in advance and take a pinch or two for each sprinkling.
- Now roll the dough but don’t make it too tight. Brush the overlapping edge of dough with a little bit of butter to help it stick. Place your cylinder shaped roll of dough into your lined oven tray.
- Repeat these steps until you run out of pumpkin. You should obtain about 14 to 15 rolls, using phyllo sheets of about 30×40 cm (ca. 11×15 inches). At the end you should have some butter left, with which you should brush the rolls before placing them in a preheated oven.
- The baking time will vary among different ovens. But an average of 25 to 35 minutes should be enough to get a nice golden crust. Be careful and keep an eye on your rolls because they should not brown too much!
Once baked, leave to cool slightly in tray. Then cut into serving size pieces and serve warm. Consume preferably during the same day you bake it. My Grandma used to sprinkle them with a light dusting of confectioner’s sugar, which just makes them look even lovelier than they already are!