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Pumpkin Strudel with Pumpkin ale syrup and Pumpkin seeds
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4.88 from 8 votes

Pumpkin Strudel (with Pumpkin Seeds & Pumpkin Ale Syrup)

A twist on classic strudel using phyllo dough, fresh grated pumpkin and toasted pumpkin seeds. The strudel receives a generous pour of fragrant pumpkin ale simple syrup which automatically takes it to the level of baklava. A must try!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Servings: 6 -8 servings
Author: Milena


  • 1 packet about 20 sheets of phyllo dough
  • 2 1/2 cups of grated pumpkin
  • 3/4 cup brown sugar
  • 1/2 cup pumpkin seeds toasted preferred
  • 1 tsp cinnamon
  • 1/2 stick unsalted butter may not use it all
  • 1 12 oz pumpkin ale
  • 1/2 cup brown sugar


  • Follow the instructions of your phyllo dough packaging and thaw one of the packets from the box (about 20 sheets).
  • Carve out a few slices from a pie pumpkin, clean the seeds and remove the skin, then grate using a box grater until you have enough to fill 2 1/2 cups.
  • If your pumpkin seeds are not toasted, toast them in a pan over medium high heat.
  • Add the grated pumpkin, brown sugar and cinnamon and stir a few times until you see the sugar beginning to melt. Remove from heat.
  • Turn the oven on to 350°.
  • Melt the butter.
  • Roll out 5 sheets of phyllo dough. Brush with melted butter and sprinkle with 1/4 of the pumpkin/sugar/seeds mixture leaving the edges free of mixture.
  • Place 5 more sheets of phyllo on top, brush with butter and sprinkle another 1/4 of the mixture.
  • Fold the short sides of the phyllo dough inwards and then roll the layers (like a burrito).
  • Repeat the above steps with the remaining 10 sheets of phyllo and remaining mixture.
  • On a parchment paper lined baking sheet place the two strudel rolls and bake for 35-40 minutes or until the phyllo dough turns golden.
  • While the strudel is baking, prepare the simple syrup.
  • Bring the pumpkin ale to simmer in a sauce pan and add the brown sugar. Let reduce for about 10 minutes, remove from heat and let cool down.
  • Once the strudel is finished baking let it cool down.
  • Drizzle with pumpkin ale syrup (generously) upon serving. The phyllo will absorb the syrup and the strudel will become moist and even sweeter. Consider adding a scoop of vanilla ice cream on top.