Pumpkin strudel

1. I made this one up.

2. 1. Heat the oven to 350 degrees F.

3. Pumpkin (Winter Squash)

4. 1. Place the spices in a mortar along with the cloves and grind to a powder.

5. 2. Add to pumpkin (winter squash), brown sugar, salt, and eggs. Mix well and set aside.

6. Nuts

7. 1. Toast nuts in oven for 15 minutes. Cool and chop into small bits.

8. 2. Place the nuts, sugar and freshly ground spices into the bowl. Set aside.

9. Assembly

10. 1. Brush the cookie sheet with butter. Put down a layer of phyllo dough the length of the pan (cookie sheet) you are using. Overlap to make a longer strudel. You can make the strudel even larger and then bend, but it's iffy with this loose filling, better for a fruit strudel. Put down a few layers buttering each with a brush.

11. 2. Top with 1/4 of the nut mixture and spread evenly. Layer a few more sheets of phyllo with butter in between each of them and add another 1/4 of the nut mixture.

12. 3. Put more phyllo buttering each layer, you will likely run out or have used the 1/2 pound by now.

13. 4. Put more nut mixture (1/4 again over the phyllo) and put pumpkin (winter squash) filling over this leaving a 2 inch border on the edge (along the long axis - away from you) without filling. Put the rest of the nut mixture on top of the pumpkin.

14. 5. Carefully roll up the phyllo so you have a long roll. It will only roll over about once. Don't over do it or try to move it too much.

15. 6. Place in the oven and bake for 45 minutes - but check at about 30 minutes to be sure it's not burning (if so turn down the oven). Turn off the oven and leave in for another 15 minutes to set the filling. Remove pan from the oven, place on a cooling rack.

16. 7. Sprinkle the powdered sugar generously over all - when still warm. Let cool completely, slice, and serve.

17. Tips
I don't bother with the damp towels or other procedures for keeping the phyllo pliable, but instead am really fast with it. If you aren't - go ahead and use these techniques.