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Pumpkin strudel

Pumpkin strudel

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Because we have a little more and fasting is starting, I suggest a wonderful dessert without eggs and milk :)

  • 1 pack of pie sheets,
  • 900 g grated pumpkin,
  • sugar (approx. 150 g),
  • oil (approx. 100 ml).

Servings: 6

Preparation time: less than 90 minutes


The pie sheets are left to thaw overnight in the refrigerator.

Divide the sheets into 3 (I was lucky and I had exactly 15 sheets). We take one of the first 5 sheets, grease it with a little oil and then sprinkle a teaspoon of sugar on it. Put another sheet on top and grease it with oil and sprinkle sugar on top. We continue the operation until we finish the 5 sheets. Put a third of the grated pumpkin on one side and sprinkle a tablespoon of sugar over the pumpkin. Bring the sides 2-3 cm over the pumpkin and roll. Place the roll in a pan greased with oil. We do the same with the other 2 rolls. Grease with oil and sprinkle a little sugar on top. Bake for 50-60 minutes or until nicely browned on top.

Allow to cool and cut each roll into 4-5 pieces. You can sprinkle powdered sugar on top.

Video: The UNRIVALED recipe for Hungarian pumpkin strudel is THIS ONE!


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