When fall comes, what makes us want to bake so much? I wonder...
Is it the changing colors on trees, or the cool evenings, or the orange pumpkins sticking out from the ground? Or the kids coming home from school and you like to surprise them with aromatic sweets? Or maybe everything together: the new beautiful season is born and you like to bring it into your home - mixing spices, honey and chocolate. The magic of the fall makes the feeling at home even dearer.
In these tasty apple-pumpkin strudel parcels, the spices and coconut oil are added for an special flavor. Bite into these crisp fillo desserts to reveal a tasty fall filling.
Makes: 6 strudels
- 2 cups shredded butternut squash
- 2 apples, peeled, cleaned, shredded (I use one sweet and one tart)
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 3/4 cup coconut oil, melted
- 12 sheets of fillo pastry dough (Phyllo), 3 sheets per strudel, thawed if frozen
To make a filling: in a medium bowl mix together pumpkin, apples, and spices. Set aside.
Preheat the oven to 400F.
Brush a sheet of fillo pastry with a little coconut oil, then add another sheet and brush with oil again. Repeat one more time. You should use three fillo pastry sheets per one strudel parcel.
Place a two heaped tablespoons of apple-pumpkin filling at one end of the pastry. Roll it up, tucking in the sides as you go. Continue to make more pastry strudel parcels in the same way until you have used all the pastry and filling.
Place the parcels on a baking sheet, seam side down, and brush with a little more coconut oil.
Bake them for 15 minutes, or until the pastry is crisp and evenly golden. Serve all together or arrange on individual plates, with caramel ice cream, if you wish. Serve immediately.