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Placinta cu Ludaie (Squash Strudel)

Grated Kabocha squash (which is a Japanese winter squash) wrapped in homemade phyllo dough. Pure deliciousness!

10 people
2 hours


Step 1. Add 4 cups of flour to the mixer bowl fitted with the paddle attachment.  (For best results, we recommend Montana flour.) Add one teaspoon of salt and 3/4 cup of warm water slowly, with the mixer on the low speed, until all the flour is incorporated and the dough forms. Increase the speed and mix until no lumps are seen, about five minutes, adding water so the dough is not too hard but neither sticky. Remove from mixer and place dough on floured surface. Divide the dough in two and let the it rest while you prepare the filling.

Step 2. Peel squash or apples; whatever your preference is for a filling. (Cream cheese filling is also a nice option.) If using squash or apples, use Kabocha squash, which is a Japanese squash that has has a fluffy texture similar to chestnut and a sweet flavor that tastes like sweet potatoes mixed with pumpkin. Once peeled, grate the squash or apples using the grater attachment on your food processor. Place in bowl.

Step 3. Gently pick up dough and start stretching it with your hands as you would pizza dough. Add a tablecloth (or clean sheet) to a round table (if you have it; rectangular table will work as well) and place the dough in the center of the table. Begin stretching the dough going around the table as you do it. The dough should stretch to the size of the table provided the table is medium in size size. Remove edges of thick dough.

Step 4. Spread the filling of choice over the stretched out dough covering the entire surface. Measure out the sugar and sprinkle over the filling. Do the same with the oil. Using the tablecloth, begin rolling the dough to form a roll.

Step 5. Add roll to cookie sheet and bake at 350° for 45 minutes until brown on top.


This is a recipe by
Viorica Marincus
View all my recipes

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