How to make
Start by preparing the fruit filling. Peel the pumpkin if necessary and grate it using a fine grater. Grate the quinces and apples as well. Place all the grated fruit in a large bowl.
Sprinkle the fruit mixture with cinnamon and mix well so the spices are evenly distributed throughout the filling. The combination of pumpkin, apples and quinces creates a wonderfully aromatic and slightly tangy flavor.
Melt the butter in a small saucepan or microwave until fully liquid.
Grind the hazelnuts and almonds using a food processor or chop them very finely. Mix the nuts together in a bowl.
Take one sheet of phyllo pastry and place it on a clean surface. Brush it lightly with melted butter. Place a second sheet on top and brush it with butter as well.
Spread about one sixth of the fruit filling evenly across the pastry sheets. Sprinkle part of the ground nuts over the filling and add about 4 tablespoons of sugar evenly across the mixture.
Carefully roll the pastry sheets into a tight log to form the strudel and place it in a baking tray lined with parchment paper.
Repeat the same process with the remaining pastry sheets and filling until you prepare six rolls.
Brush the tops of the strudels with the remaining melted butter.
Bake the pumpkin strudel in a preheated oven at 160°C (320°F) until the pastry becomes golden and the filling cooks through. Because the fruits are raw, baking may take up to about 1 hour.
Once baked, remove the strudel from the oven and while it is still warm generously dust the top with powdered sugar.
Serve the strudel slightly warm for the best aroma and texture.
Be sure to try this delicious homemade pumpkin strudel. You may also want to explore our recipes for traditional pumpkin banitsa, easy and fluffy pumpkin pancakes or rich pumpkin brownies.
