Pumpkin Cream Cheese Strudels

Pumpkins, leeks, cream cheese and filo pastry, what a gorgeous combo.  This is a simple recipe that doesn’t require a lot of effort. Once cooked, these strudels will freeze well, so you can have a freezer full of them on hand for hungry kids, or drop in guests.  They are really nice in summer served with a fresh garden salad, or in winter with roast veggies.

4 sheets filo pastry
butter for brushing
1 kg pumpkin, chopped into 1cm cubes
3 leeks, thinly sliced
2 tablespoons olive oil
500 g cream cheese
50 g grated cheese
pinch of thyme
salt and cracked black pepper to taste

  • Preheat oven to moderate 180°C (350°F). Steam pumpkin cubes until tender but not mushy. Mix with cream cheese while still hot.
  • Fry leek slices in olive oil until tender and add to the pumpkin mixture. Add grated cheese, thyme, salt and pepper to taste.
  • Brush each pastry sheet with butter and layer one on top of the other. Cut the pastry in half.
  • Put some filling along one end of the pastry. Fold sides in and then roll the pastry into strudel shapes (flattened rolls). Bake in moderate oven 30–40 minutes or until golden brown.