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Phyllo Pumpkin Strudel

Total Time: 1 HR 15 MIN Makes: 10 servings
Prep Time: 30 MIN Cook Time: 45 MIN

This dish from our friend @thewonkystove is a variation on a Ukrainian vertuta, using a pumpkin spiced meringue filling. A vertuta is a spiraled baked dessert that can be either savory or sweet and similar to a strudel. Pumpkin (as well as cheese, apples, and cherries) is a popular filling, usually gently spiced with vanilla and sugar and baked in a flakey dough. This one is inspired by two of Anisa’s favorite desserts, pumpkin pie and vertuta. 

  • 1 package Athens Phyllo® Dough (9” x 14”), thawed
  • 1 cup butter, melted 
  • 2 tablespoons whole cubed butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar spiced walnuts, finely chopped
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon orange zest
  • 1 tablespoon vanilla extract
  • Pinch of salt
  • 2/3 cup pumpkin puree
  • 2 eggs, separated
  • 5 tablespoons powdered sugar
  • Whipped cream, for serving


Thaw phyllo, following thawing instructions on package. Preheat oven to 350°F.

In a clean dry bowl, whip egg whites with sugar until soft peaks are formed.

In a separated bowl combine pumpkin, egg yolk and spices.

Fold the chopped walnuts into the whipped egg whites. Then mix with the pumpkin mixture until combined into a lightly streaked “batter”.

Lay out a single sheet of phyllo dough and brush with melted butter. Top with the next sheet and continue layering 5 sheets, leaving the final sheet unbuttered. Spread 1/3 cup filling over the buttered phyllo sheet stack and roll into a log, long side up. Each log will be 5 phyllo sheets thick, making 6 logs all together.

Into a buttered 9″ pie dish, roll the log into a spiral set in the middle of the pie pan. Continue layering, filling and rolling each sheet around the initial spiral. Dot the strudel/vertuta with butter, and dust over with 4 tablespoons of powdered sugar.

Bake for 45 minutes.

Cool until warm to the touch, slice and serve with whipped cream.


Serving size: 1 slice, Amount per serving: Calories 294, Total Fat – 24g, Sodium – 19g, Total Carbohydrate – 19g, Dietary Fiber – 1g, Sugars – 14g, Protein – 2.5g, Vitamin B12 – 33%, Riboflabin – 8%, Thiamin – 4%, Folate – 4%