This pumpkin strudel is a delicious blend of sweet, spiced pumpkin and soft pastry, creating a dessert that’s both comforting and irresistible. Filled with grated pumpkin, sugar, and cinnamon, this strudel bakes to a crisp, golden perfection. The filling is rich and flavorful, making it an ideal dessert for fall or anytime you crave something warm and spiced. With a special touch of an egg and semolina mixture added to the layers, this strudel has a moist and rich texture that takes it to the next level. Whether you serve it at a family gathering or as a cozy treat with tea, this pumpkin strudel will quickly become a favorite.
Why You’ll Love This Recipe:
This pumpkin strudel is packed with flavor and texture—each bite combines the sweetness of pumpkin with the warmth of cinnamon, wrapped in a tender, flaky pastry. The unique addition of an egg and semolina mixture gives the strudel an extra moistness that makes it stand out. It’s an easy recipe to prepare, using store-bought pastry sheets, yet it tastes like a homemade classic. Whether you’re a pumpkin lover or just looking for a delicious dessert, this strudel is sure to satisfy.
Perfect Occasion:
This pumpkin strudel is perfect for any fall or winter gathering, from family dinners to holiday celebrations. It’s a comforting dessert that pairs beautifully with coffee or tea, making it an ideal treat for a cozy afternoon. The rich flavors and soft texture also make it a great option for serving at brunch or as an after-dinner dessert. Its easy preparation makes it suitable for both casual and special occasions.
Decoration Tips:
To make your pumpkin strudel look even more appealing, sprinkle powdered sugar on top once it has cooled for a simple, elegant finish. You can also drizzle it with a light glaze made from powdered sugar and milk for added sweetness. For a rustic touch, serve the strudel with a side of whipped cream or vanilla ice cream, which complements the warm, spiced flavors.
Ingredients for the Topping:
- 4 eggs
- 1 cup sugar (200 ml)
- 1 cup yogurt
- 1 cup semolina
- 1 packet baking powder
- 2 packets vanilla sugar
- 1 cup vegetable oil
For the Filling:
- 1.5 kg grated pumpkin (butternut squash works well)
- 4 tablespoons sugar
- Cinnamon to taste
Additional Ingredients:
- 500g pastry sheets (4 rolls, with 3 sheets each)
- Powdered sugar for dusting (optional)
Instructions:
- Prepare the Pumpkin Filling:
Grate the pumpkin and mix it with 4 tablespoons of sugar and a generous amount of cinnamon. Set aside while preparing the rest of the ingredients. - Make the Topping Mixture:
Separate the egg whites from the yolks. Using a mixer, beat the egg whites until they form stiff peaks. Gradually add the sugar while continuing to beat the mixture. Once the sugar is fully incorporated, add the egg yolks and continue mixing until smooth. Fold in the yogurt, semolina, baking powder, vanilla sugar, and oil, mixing until everything is well combined. - Assemble the Strudel:
Lay out one pastry sheet and brush it with a layer of the egg and semolina mixture. Repeat this process with two more sheets. On the third sheet, spread a layer of the grated pumpkin mixture. Roll the pastry up tightly to form a strudel. - Bake the Strudel:
Place the rolled strudels on a greased baking tray. Brush them with the remaining egg and semolina mixture. Preheat the oven to 180°C (350°F) and bake the strudels for about 40 minutes, or until golden brown. - Cool and Serve:
Allow the strudel to cool slightly before slicing. Dust with powdered sugar if desired, and serve warm. Enjoy!
