Source of Recipe
Old Europe Restaurant
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
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).