Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mand      

Recipe Categories:

    Tikvenik


    Source of Recipe


    Old Europe Restaurant

    Recipe Introduction


    Bulgarian Pumpkin Strudel
    Country-style phyllo dough (horiatiko), which is thicker and more elastic than regular phyllo, check food specialty stores and the Internet.

    List of Ingredients




    # 2 boxes country-style phyllo dough
    # 1 medium pumpkin
    # 6 cups ground walnuts
    # 5 1/2 cups granulated sugar, divided
    # 2 tablespoons ground cinnamon
    # 2 cups unseasoned bread crumbs
    # 1 cup Cream of Wheat (farina), uncooked
    # 1 cup brown sugar, firmly packed
    # Vegetable oil, for coating and brushing

    Recipe



    Prepare the phyllo dough for layering according to package directions.

    Peel, wash and grate the pumpkin flesh, then squeeze out as much water from it as you can.

    Combine the ground walnuts, 4 1/2 cups granulated sugar and the cinnamon. Remove 2 cups of the mixture and reserve the rest.

    Mix the grated pumpkin with the 2 cups sugar mixture, bread crumbs, Cream of Wheat, remaining 1 cup granulated sugar and the brown sugar. Using your hands, mix well, working it so it's not too mushy.

    Heat the oven to 350 degrees.

    Place parchment paper on a baking sheet and coat the paper with vegetable oil. Place a sheet of phyllo dough on the paper and brush with vegetable oil, then spread half the walnut mixture over it in clumps.

    Place another sheet of phyllo dough on top and brush with vegetable oil. Use the remaining walnut mixture for the second layer, then top with the pumpkin filling. Tuck in the sides of the dough and, using the parchment paper, roll up the dough. Wind it into the shape of a coiled snake. Brush the top and sides with oil.

    Bake for about 1 hour and 20 minutes, being sure not to underbake or the center of the strudel will be doughy. Let cool completely, then cut into 3- to 4-inch pieces.

    Makes 2 large strudels (10 to 12 servings total).

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |