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Squash and poppy seed strudel baked golden brown, dusted with powdered sugar
Flaky squash and poppy seed strudel layered with soft pumpkin filling and ground poppy seeds

Butternut Squash and Poppy Seed Strudel

Author: Flavelo
Recipes Cakes and Desserts

Strudel stretching used to be a bride's exam work, but fortunately, with ready-made phyllo or strudel dough, anyone can enjoy this wonder today. The squash-poppy seed version is a brilliant flavor harmony: the neutrality and moisture of the squash are the perfect carrier for the intense, oily poppy seeds. Not too sweet, pleasantly tart, and crunchy – a true autumn classic where the filling's juiciness counterbalances the pastry's dryness.

🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Clean kitchen towel (for rolling)
  • Pastry brush (for oiling)
  • Baking sheet with parchment paper
  • Large bowl (for mixing filling)

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Peel the squash and grate it using a large-hole grater. Salt slightly, let stand for 10 minutes, then gently squeeze out the juice.

Tip: Salt helps draw water out of cell walls (osmosis) so it doesn't soak the strudel.
2 ✓

Mix the squeezed squash with the ground poppy seeds, sugar, vanilla, and cinnamon.

Tip: Taste the filling! Poppy seeds can sometimes be bitter, in which case they need a bit more sugar.
3 ✓

Lay a damp kitchen towel on the table. Place one phyllo sheet on it, brush thinly with oil mixed with sour cream. Place another 2-3 sheets on top, brushing each one.

Tip: The fat (oil/sour cream) separates the pastry layers, making it flaky and crispy during baking.
4 ✓

Sprinkle the top sheet with breadcrumbs, then spread the filling over it, leaving 1 inch free at the edges.

Tip: The crumbs act as an 'insulating layer' between the moist filling and thin pastry.
5 ✓

Using the towel, roll up the strudel and tuck in the ends. Place on the baking sheet and brush the top generously with oily sour cream.

Tip: The sour cream on top caramelizes and gives a beautiful red color.
6 ✓

Bake in a preheated 375°F (190°C) oven for about 25-30 minutes until golden brown and crispy.

Tip: Let cool to lukewarm before slicing, otherwise the hot filling might run out.

Recipe FAQ

Why did the top of the strudel crack?
You likely put in too much filling or rolled it too tightly, and the steam burst it. Roll loosely!
The bottom of the pastry got soggy, what do I do?
The squash released liquid. It is important to use breadcrumbs between layers to absorb moisture, and squeeze the squash juice out a bit.

Ingredients

  • 1 pack Phyllo Dough or Strudel Leaves (approx. 8 sheets)
  • 1.3 lbs Butternut Squash (peeled and cleaned)
  • 1.5 cups Ground Poppy Seeds
  • 3/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 cup Sunflower Oil (for brushing)
  • 3 tbsp Sour Cream (for brushing)
  • 1/2 cup Breadcrumbs
  • 1 pinch Salt