Bundevaara – pumpkin strudel

Ingredients:

• 18 large sheets of filo dough
• 1 kg of grated pumpkin
• 200 g of sugar
• Cinnamon
• Vegetable oil

Preparation:

1. Take one sheet of phyllo dough, spray it with vegetable oil and warm water, place another sheet on top, spray it with oil, and cover with another sheet of phyllo (for a total of 3 sheets). Top with 1/6 of the pumpkin, 1/6 of the sugar, and a sprinkle of cinnamon to taste (but not too much). Roll the dough into a log and place it on a greased baking sheet. Repeat with the remaining dough to make 6 rolls.
2. Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes. Remove the finished rolls from the oven and cover with a damp kitchen cloth for 30 minutes if you want a soft crust, or leave to cool uncovered if you want a crispy crust.