One 16-oz can pumpkin
5-6 tbsp sugar
- 1 tbsp cinnamon
cup vegetable oil
16 sheets fillo dough
  1. Preheat oven to 350 degrees F. Grease a cookie sheet
  2. In a saucepan combine the pumpkin, sugar, cinnamon . and 1 tbsp of oil. Stirring constantly, heat over a low flame until all liquid evaporates. Then set aside.
  3. Taking one sheet of fillo at a time while keeping the rest covered, fold the sheet in half. Brush with oil. Then place 2 tbsp of filling along the long side. Close the fillo, rolling jelly-roll fashion.
  4. Being very careful, twist the long roll and then roll it up like a snail, with the outside end tucked under. Brush with oil and place on the cookie sheet.
  5. Continue until all the filling is used up.
  6. Bake 20 - 25 minutes, until golden brown. If at the end of the time, the strudel is not yet golden, raise the oven to 375 degrees for a few minutes.


Source: The Jewish Holiday Kitchen / Joan Nathan

!בתיאבון BON APPETIT!