Pumpkin Strudel

Published with permission from Fresenius Kidney Care

Sugar and spice and everything nice for a holiday dessert! This kidney-friendly toasted strudel is the perfect twist on pumpkin pie, with the pumpkin filling wrapped in crispy phyllo dough.

Serves 8 (1 serving = 1 slice)


11/2 cups canned pumpkin, sodium-free, unsweetened

1/8 teaspoon grated nutmeg

1 teaspoon pure vanilla extract

4 tablespoons sugar, divided

11/2 teaspoons ground cinnamon, divided

1/2 stick (4 tablespoons) unsalted butter, melted

12 sheets phyllo dough (if frozen, follow package directions for defrosting)


1. Position the oven rack in the middle of the oven.
    Preheat the oven to 375° F.

2. In a medium-sized bowl, combine the canned
    pumpkin, nutmeg, vanilla extract, 2 tablespoons
    of sugar, and ½ teaspoon of cinnamon until well

3. Using a pastry brush, coat the bottom of a non-stick
    medium-size sheet tray with a small amount
    of the melted butter.

4. On a clean work surface, lay down a single sheet
    of phyllo dough and brush it with some of the
    butter. Create a stack of buttered phyllo sheets,
    brushing every other phyllo sheet with butter.
    (Be sure to save a little melted butter to brush the top
    of the rolled filled strudel, so go lightly when brushing
    in between layers.) NOTE: Keep remaining phyllo
    dough sheets covered with plastic wrap until ready for
    use, so they do not dry out.

5. Once all 12 sheets are used, spoon the mixture
    evenly along one of the long edges of the stack.
    Roll from the filled end to the unfilled end, making
    sure the seam side faces down.

6. Transfer the roll to the greased sheet tray seam
    side down and brush with the remaining butter.

7. In a small bowl, mix the remaining 2 tablespoons
    of sugar and 1 teaspoon of cinnamon. Sprinkle it
    over the top and sides of the strudel.

8. Bake on the middle rack until lightly toasted or
    golden brown, about 12–15 minutes.

9. Remove the tray from the oven and allow the
    toasted strudel to rest for 5–10 minutes to allow
    the center to settle before slicing. Use a sharp
    knife to cut the roll into 8 pieces. Serve.

Nutrition Per Serving
Calories 180 cal
Total Fat 8 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 16 mg
Sodium 141 mg
Carbohydrates 25 g
Protein 3 g
Phosphorus 39 mg
Potassium 119 mg
Dietary Fiber 2.0 g
Calcium 19 mg

Recipe Disclaimer: Due to variations in ingredients, the nutritional analyses should be used as a guideline only. A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.