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Two pieces of strudel on blue plate
Mirjana

Butternut Squash Almond Strudel in Filo Pastry

5 from 1 vote
Butternut Squash Almond Strudel is a delightful dessert that blends the cozy flavors of roasted squash, cinnamon, and almonds with the crisp flakiness of filo pastry. Despite its bakery-worthy appearance, this recipe is surprisingly simple to make and rooted in cherished family traditions. With just a few wholesome ingredients—grated butternut squash, roasted almonds, currants, cinnamon, and raw sugar—you'll create a treat that’s perfect for any occasion. Whether served as a light dessert, paired with coffee for breakfast, or enjoyed as an afternoon snack, this versatile strudel is sure to impress with its golden, aromatic layers.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 24 slices
Course: Dessert
Cuisine: Central European
Ingredients Method Notes

Ingredients
  

  • 1 lb box organic filo pastry (13” x 18” sheets, approximately 20 sheets)
  • 1-1/2 stick organic butter or 1 cup coconut oil (vegan option)

  • 1 tsp cinnamon (or to taste)
  • 1 cup raw Turbinado cane sugar
  • 1-1/2 cups ground roasted almonds
  • 1 cup currants (or raisins)
  • Pinch of Himalayan pink salt
  • 1/2 cup powdered sugar (for serving)

Method
 

  1. Prepare the Squash: On a sturdy cutting board, use a large knife to slice the butternut squash in half, starting from the stem end. Cut each half into quarters.
    Scoop out the seeds with a spoon and discard (or save for roasting later).
    Peel the skin off each quarter using a sharp knife or vegetable peeler.
    Squash slices and grater
  2. Grate the squash into fine shreds using a box grater or food processor.
  3. Cook the Filling:
    Prepare the ingredients: grated squash, currants, sugar, butter and cinnamon.
    In a large skillet, melt 1/2 stick of butter (or 1/4 cup coconut oil). Add the grated squash and sauté for about 5 minutes.
    Stir in cinnamon, ground almonds, raw sugar, and currants. Cook for another 5 minutes, stirring frequently, until the mixture is sticky but not overcooked. Set aside to cool.
  4. Assemble the Strudel:
    Preheat your oven to 360°F (180°C). Lightly grease two 8" by 12" baking dishes with butter or oil.
    Unroll the filo pastry and divide it into four equal stacks (approximately five sheets per stack). Cover with a damp cloth to prevent drying.
    Melt the remaining butter (or coconut oil) and lightly brush one sheet of filo. Layer another sheet on top and repeat until you've brushed all five sheets in the stack.
    Grated pumpkin spread over filo
  5. Spread 1/4 of the squash mixture along one edge of the prepared filo stack, shaping it into a 3-4 inch wide log.
    Roll the filo tightly around the filling and place the strudel seam-side down in the baking dish. Repeat with the remaining stacks and filling.
  6. Bake the Strudel: Brush the tops of the strudels generously with melted butter or oil. Pierce each strudel 8-10 times with a fork to allow steam to escape.
    Four strudels ready for oven
  7. Bake for 1 hour. Check for a golden brown color; bake for an additional 15-20 minutes if needed.
    Let the strudels cool for at least 30 minutes before slicing into 1.5-inch pieces at a slight angle.
  8. Serve:
    Sprinkle with powdered sugar before serving. Enjoy warm or at room temperature. Store leftovers in the refrigerator or freeze them for later use.
    Two slices of strudel served on blue plate

Notes

• Filo Pastry Tips: Filo (or phyllo) is a paper-thin dough used in Middle Eastern and Balkan pastries like baklava. Always handle it gently, and cover unused sheets with a damp cloth to prevent drying.
• Substitutions: For variation, replace currants with raisins or dried cranberries and almonds with walnuts or pecans.
• Serving Suggestions: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
Nutrition Information (Per Serving):
• Calories: 320
• Carbohydrates: 38g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 8g
• Sugar: 15g
• Fiber: 4g
• Sodium: 90mg