Pumpkin Roll

A quickly prepared Bulgarian delicacy, which is traditionally served with strong Turkish coffee.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 20

Ingredients

  • 1 kg Pumpkin, raw

  • 340 g Butter, unsalted

  • 230 g Sugar, white

  • 230 g Walnuts

  • 1 teaspoon Spices, cinnamon, ground

  • 10 pieces Dough, wonton

Steps

  1. Wash the pumpkin, cut it in half, and remove the seeds and pulp. Cut the pumpkin into pieces, peel them, and grate them. In a large pot, melt 115 g of butter, then add the grated pumpkin and sugar. Cook until the pumpkin softens. Remove the pot from the heat, let the mixture cool, then mix in the walnuts and cinnamon.

  2. Preheat the oven to 200 °C. Melt the remaining butter. Lay out a sheet of phyllo dough on a clean work surface. Spread half of the dough with a 1 cm thick layer of the pumpkin filling, leaving a 1.5 cm border. Brush the other half with melted butter. Roll it up into a log. Start rolling from the side with the filling, and fold the edges of the dough inward as you roll to prevent the filling from escaping during baking.

  3. Repeat the process with the remaining sheets of phyllo dough. Place the rolls in a greased baking dish and brush them with the remaining butter. Bake for 20 minutes in the preheated oven.

  4. Let the baked pumpkin roll cool until lukewarm, slice it into pieces, and arrange them on plates. Serve.

Nutrition Information (Per 100g)

  • Calories: 282.75 kcal
  • Fat: 23.52 g
    • Saturated Fat: 10.32 g
  • Carbohydrates: 17.64 g
    • Sugars: 13.37 g
  • Protein: 2.44 g
  • Fiber: 0.78 g

Advice

You can buy phyllo dough, or you can prepare it yourself using a phyllo dough recipe. The baked pumpkin roll can be dusted with powdered sugar before serving.