Other Desserts

Apple & Pumpkin Strudel Parcels with Fall Spices & Coconut Oil (No sugar)

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.

Apple and pumpkin strudel

In these tasty apple-pumpkin strudel parcels, the spices and coconut oil are added for a special flavor. Bite into these crisp filled desserts to reveal a tasty fall filling.

For more information about coconut oil visit:  Coconut Oil For Weight Loss and Many Health Benefits.

Apple and pumpkin strudel

Apple & Pumpkin Strudel Parcels with Fall Spices & Coconut Oil (No sugar)

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 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 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.

Apple and pumpkin strudel with cinnamon ice cream

You Might Also Like


  • Reply
    Crystal S. | Apples & Sparkle
    October 11, 2014 at 3:52 am

    Your fall photos are perfect! I love the idea of using light and crisp fillo dough with pumpkin. Looks so delicious.

  • Reply
    Rosa's Yummy Yums
    October 11, 2014 at 4:06 am

    Beautiful fall photos and lovely strudel!



  • Reply
    Angie Schneider
    October 11, 2014 at 8:31 am

    Gorgeous autumn photos and colours. The strudel looks divine!
    Have a lovely weekend!

  • Reply
    La Table De Nana
    October 11, 2014 at 12:19 pm

    Everything about fall makes us want to bake I think..
    What pretty shots..the apple looks like a decoration..No wonder Adam got tempted!

  • Reply
    October 11, 2014 at 12:34 pm

    Would be just perfect with morning coffee 🙂

  • Reply
    October 11, 2014 at 6:31 pm

    Truly you are a gustatory magician Yelena. Not only did you create something incredibly delectable out of humble pumpkin and apples that is so very reminiscent of those cooling autumnal days where hands are more often than not, encased in warm gloves and are rubbing together. Autumn brings a heightened sense of awareness as the cold constricts everything and our tastebuds start to call for all things spicy, warm and hearty to feed that heightened state. Not only have you nailed the brief to the floor, you made it vegan too! What a star chef and photographer you are Yelena. Every time I see a new "Cooking Melangery" in my RSS Feed Reader I get excited. Thank you for your endless quest to find the beauty and flavour in all things food 🙂

  • Leave a Reply

    Cooking Melangery