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.