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Sweet succulent pumpkin wrapped in flaky filo pastry πŸ’›

January 6, 2016

In Turkey we have an amazingly delicious dessert using pumpkins. The rich orange flesh of the pumpkin is covered in sugar and cooked until it is super soft and it is served with crushed walnuts and even a big dollap of thick clotted cream. Just thinking of it makes my mouth water.

As this is the year of healthy eating, my mother and I decided to try a different, more healthier take on this favourite dessert. Instead of using copious amounts of sugar to sweeten the pumpkin we used only a little brown sugar and instead added cinnamon & wrapped the pumpkin in a very thin layer of filo pastry. This not only made the dessert more filling, it added that extra crunch to the mix. It is like a strudel but filled with pumpkin.


A lovely and very simple recipe adapted from one of our favourite Turkish chefs, Selin Kutucular. Her recipes are not only delicious but also very healthy using only natural ingredients. I plan to share more of her modern takes on classical Turkish dishes with you in future posts.

You can serve this light dish warm or cold, as a dessert or a yummy sweet snack.

If you cannot find fresh pumpkin where you are, the tinned variety would work just as well.

Ingredients – (makes 4 long rolls)

1 kilo of pumpkin flesh – grated (or 2 tins)
4 teaspoons of sugar
2 teaspoons of cinnamon
1 packet of filo pastry sheets – use two sheets per roll
Icing sugar to sprinkle on top
1 tablespoon butter melted


Preheat oven to 200 degrees celcius.

First roughly grate the pumpkin flesh and leave to the side in a bowl.

We will prepare each roll individually. 

Take two thin sheets of filo pastry. With a cooking brush, brush over the melted butter. Spoon in a strip of grated pumpkin. Sprinkle over 1 teaspoon of sugar. Sprinkle over a little of the cinnamon.

Now slowly roll the filo pastry so the grated pumpkin is wrapped up in the filo pastry sheets.
Brush over a little more butter to hold the filo pastry in place.

Repeat this three more times until you are left with four long rolls ready for the oven.
Place the four long rolls on a greased baking tray.

Bake in oven for 10-15minutes – or until the filo pastry is a golden colour and flaky.

Once out of the oven and cooled sprinkle over the icing sugar. With a sharp knife cut the roll into 4 equal pieces. Serve straight away.

Absolutely delicious! xxx

  1. Okay!! This might be my favorite recipe you’ve posted!!! Yummy! πŸ˜‰β€οΈ

  2. Michael Wilson permalink

    Delicious πŸ˜‹ And I should know as I loved it Xxxxxxxxxx

    Sent from my iPad


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