These Pumpkin Filo Rolls are made with crisp layers of filo dough filled with sweet grated pumpkin, and topped with powdered sugar. Change up your holiday dessert course with this delicious dish.
These festive Pumpkin Filo Rolls would make the perfect end to your holiday meal. Sweetened pumpkin wrapped in layers of crunchy filo dough, this tasty treat is a great dessert that honors the fall and winter seasons. And topped with powdered sugar, it will satisfy your sweet tooth. With so many variations possible, this versatile dessert can work really well no matter what you're serving for dinner.
This recipe is really easy and only uses 4 ingredients, all of which can be bought ahead of time so they're ready when you are. Make this dessert the day you're serving it, or store it in the fridge or freezer for a later date. It's simple and convenient, so you don't have to add any stress to your other meal preparations. These Pumpkin Filo Rolls are an easy and exciting alternative to more traditional pumpkin pie. Let's look at what you'll be using to make them.
Video Tutorial
What you'll need
- Filo Dough. It is sold in the frozen section in most large grocery stores, near the puff pastry.
- Pumpkin. I used butternut squash, but Casper, Cinderella, Cherokee Bush, Cushaw Green-Striped, or Fairytale pumpkins can be used here.
- Sugar. White or brown, either one is fine.
- Oil. Grapeseed, melted coconut, refined olive, or avocado oil can be used here.
How to make it
1. Peel the pumpkin (or butternut squash) and grate it.
2. Line a large baking sheet with a parchment paper and grease it lightly with oil.
3. Unroll the filo dough and lay it flat on an even surface.
4. Take a handful of grated pumpkin and place it on the filo dough, arranging it in a straight line about 1 inch from the side.
5. Sprinkle the pumpkin with about 1 teaspoon of sugar (or to taste).
6. Now, using two filo sheets, roll the pumpkin into a roll (don't worry if the dough breaks).
7. Place the pumpkin rolls onto the baking sheet and brush them with oil.
8. Bake at 350°F for 30 minutes. Garnish with powdered sugar and cut into the desired pieces.
Tips for the best Pumpkin Filo Rolls
- Choose the best pumpkin. Look for a pumpkin that is firm and unblemished, with a deep orange color. If you tap on the pumpkin, it should sound hollow, which means that it is ripe.
- Grate the pumpkin. This is preferable to chopping it because the size of the pieces will be small and pliable enough to not tear the dough. It will also cook evenly with a uniform shape.
- Brush the filo dough with oil before baking. This step ensures that the filo dough will remain moist on the top, as well as helping the surface become a golden brown.
- Sift the powdered sugar. Powdered sugar has corn starch to keep it from clumping, but to keep it smooth, sift it onto the Pumpkin Filo Rolls rather than just using a spoon or your hand.
Add-ins and Substitutes
- Substitute butternut squash. As I did here, you can use butternut squash in place of pumpkin in this recipe for an almost identical flavor and texture. You could also sub pumpkin puree in a pinch.
- Add apples. For a fruity and sweet addition, add grated apples that have been roasted to caramelize the sugars and also soften the flesh of the apple.
- Substitute the sugar. Try this Pumpkin Filo Rolls recipe with another sweetener, such as maple syrup, agave nectar, or date syrup.
- Add nuts. Chop some hazelnuts, pecans, walnuts, or almonds to add to the filing in these pumpkin rolls. Toasting them first will add even more flavor.
How to Store
Store leftover Pumpkin Filo Rolls in an airtight container in the refrigerator for up to 4 days. You can also freeze them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and then reheat in the oven before serving.
How to Serve it
- After a savory meal. Serve them after a meal of Whole Roasted Cabbage, Vegan Mashed Potatoes, and Roasted Tomato Pesto Vegetables.
- On its own. Enjoy this dessert with just a cup of coffee or tea.
- With cakes and cookies. This light dessert can pair with something heavier, like this delicious Vegan Pumpkin Cheesecake. Or serve them with Best Vegan Oatmeal Cookies.
- Alongside bars and breads. These Pumpkin Filo Rolls can be served with Strawberry Oatmeal Bars, 3-Ingredient Puffed Cereal Bars, and Vegan Zucchini Muffins.
You and your guests are going to love the tasty textures and flavors in these easy Pumpkin Filo Rolls. They make a wonderful dessert after a festive holiday meal.
More tasty vegan recipes:
- Cauliflower Steaks with Roasted Pepper Sauce
- Iceberg Lettuce Salad
- Simple Sautéed Vegetables
- Sofritas recipe
Pumpkin Filo Rolls
Ingredients
- 2 lbs. pumpkin or butternut squash
- 16 filo dough sheets
- 8 tsp. sugar
- 3 tbsp. melted coconut oil* or other oil of choice
Instructions
- Peel the pumpkin (or butternut squash) and grate it.
- Line a large baking sheet with a parchment paper and grease it lightly with oil.
- Unroll the filo dough and lay it flat on an even surface.
- Take a handful of grated pumpkin and place it on the filo dough, arranging it in a straight line about 1 inch from the side.
- Sprinkle the pumpkin with about 1 teaspoon of sugar (or to taste).
- Now, using two filo sheets, roll the pumpkin into a roll (don't worry if the dough breaks).
- Place the pumpkin rolls onto the baking sheet and brush them with oil.
- Bake at 350°F for 30 minutes. Garnish with powdered sugar and cut into the desired pieces.
Notes
Add-ins and Substitutes
- Substitute butternut squash. As I did here, you can use butternut squash in place of pumpkin in this recipe for an almost identical flavor and texture. You could also sub pumpkin puree in a pinch.
- Add apples. For a fruity and sweet addition, add grated apples that have been roasted to caramelize the sugars and also soften the flesh of the apple.
- Substitute the sugar. Try this Pumpkin Filo Rolls recipe with another sweetener, such as maple syrup, agave nectar, or date syrup.
- Add nuts. Chop some hazelnuts, pecans, walnuts, or almonds to add to the filing in these pumpkin rolls. Toasting them first will add even more flavor.
Hello I have been looking for a recipe like this. My grandma made this when I was a kid. But the squash was small cubes and all was sweet. Like brown sugar I think. Or the squash was roasted. Would you have any idea of a recipe, making it with small cubes of sweet squash. Thank you for your time and any info you can send my way, cindy
Thanks, Cindy!