Pumpkin  Filo Rolls


8 servings


50 minutes


– 2 lbs. pumpkin or butternut squash – 16 filo dough sheets – 8 tsp. sugar – 3 tbsp. melted coconut oil* or other oil of choice

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.

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.

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.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes