Pumpkin phyllo rolls are a delectable dessert or snack option that perfectly captures the essence of autumn flavors. These rolls feature a sweet and spiced pumpkin or butternut squash filling encased in delicate layers of flaky and crispy phyllo dough.
- 2 lb pumpkin orbutternut squash
- 16 oz phyllo dough
- 1 cup walnuts (chopped)
- 1 cup sugar
- 2 tbsp pumpkin spice
- 1/4 cup butter (melted)
- 1 Peel the pumpkin or butternut squash and grate it.
- 2
Line a large baking sheet with parchment paper.
- 3
Mix the sugar and the pumpkin spice.
- 4
Unroll the phyllo dough. Take two sheets at a time lay them on an even surface. Sprinkle generously with the shredded pumpkin and sugar mix. Add some walnuts. Carefully roll the sheets into a roll. Don't worry if the dough breaks.
- 5
Place the pumpkin rolls in the lined baking sheet. Brush with the melted butter.
- 6
Bake in a preheated oven at 400F/200C for 20 minutes or until golden brown.
- 7
Serve topped with cinnamon sugar.
Tips- Opt for a sweet and flavorful variety like sugar pumpkin or butternut squash.
- Don't skimp on the seasoning. Use a generous amount of pumpkin spice and sugar to ensure a well-flavored filling.
- Roll the pumpkin and walnut filling tightly in the phyllo sheets.
- Brush the tops of the rolls with melted butter or oil before baking to achieve a golden and crispy crust.
- Consider garnishing the rolls with extra chopped walnuts, a sprinkle of powdered sugar, or a drizzle of honey after baking for added flavor and presentation.
- Serve the pumpkin phyllo rolls on a platter or plate them individually. Dust with powdered sugar or cinnamon for an elegant touch.
- These rolls can be served with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dollop of whipped cream for a delightful dessert.
- Store any leftovers in an airtight container at room temperature for a day or two.
- Feel free to get creative by adding other ingredients like raisins, chopped apples, or a touch of citrus zest to the filling.
pumpkin, phyllo dough - 2