Pumpkin Strudel Without Yeast and Eggs: A Recipe with Thin Crispy Dough for Oven and Air Fryer

The autumn pumpkin season is the ideal time to return to the classic Austrian dessert adapted for local ingredients. Styler editor Nataliia Kryzhanovska presented a recipe for homemade pumpkin strudel made without ready-made puff pastry, eggs, or yeast. Thin, almost transparent dough, juicy aromatic filling with cinnamon and raisins — and just two baking options: in a traditional oven or an air fryer. According to the author, it is the combination of the crispy crust and soft pumpkin filling that makes this dessert one of the most successful for home cooking.

Dough from Four Ingredients: Why It Doesn't Tear

The main feature of the recipe is the extremely simple composition of the dough. In a large bowl, sifted flour is mixed with salt, after which warm water, sunflower oil, and a teaspoon of vinegar or lemon juice are poured in. First, the mass is mixed with a spoon, then kneaded by hand for seven to eight minutes until the dough becomes soft, smooth, and elastic. The formed ball is lightly greased with vegetable oil, covered with plastic wrap or an inverted bowl, and left at room temperature for 30 minutes. Kryzhanovska emphasizes that this step cannot be skipped: during the resting time, the gluten relaxes, and the dough becomes pliable, allowing it to be rolled out to an almost transparent thickness without tearing.

Filling: Two Ways to Prepare Pumpkin

While the dough is resting, the pumpkin is peeled, seeded, and grated on a coarse grater. Sugar, cinnamon, lemon juice, and raisins or chopped walnuts are added to the pulp. Before shaping the strudel, the author recommends removing excess liquid: the filling is transferred to a sieve and gently squeezed. An alternative method is to stew the grated pumpkin in a dry skillet with sugar over low heat, stirring occasionally, until the vegetable becomes softer and excess moisture evaporates. After that, spices are added, and the filling is completely cooled. According to Kryzhanovska, this preparation allows the dough to get less soggy, and the pumpkin is guaranteed to remain soft even with a shorter baking time.

Shaping and Baking in the Oven

The work surface is covered with parchment or a clean kitchen towel and lightly dusted with flour. The dough is rolled into a rectangle measuring approximately 40 by 30 cm, aiming to make the layer as thin as possible. The surface is greased with half of the melted butter, after which breadcrumbs or semolina are evenly distributed — they absorb some of the moisture that the pumpkin releases during baking. The filling is laid out along the longer edge, leaving 2–3 cm of free space on the sides. The edges are carefully tucked in, and a tight roll is formed, helping with parchment or a towel. The formed strudel is transferred to a baking sheet lined with parchment, seam side down, greased with the remaining butter, and baked for 35–40 minutes until golden brown. The finished dessert is left for 10 minutes, then dusted with powdered sugar and cut into portioned pieces.

Air Fryer: Two Serving Options

The same dough and filling are suitable for the air fryer, but the baking shape will need to be changed, as a standard 40 cm roll is unlikely to fit into the basket. The first option is to divide the dough into two parts and form two small strudels. The second option, chosen by the author herself, is to make one long roll and carefully twist it into a spiral snail shape. The main condition is that the pastry must fit freely into the basket, and hot air must circulate around it. Before baking, the strudel is well greased with melted butter. Parchment is placed only under the roll, without completely covering the bottom of the basket, so as not to obstruct the airflow. Kryzhanovska also warns: you should not put empty parchment during the preheating of the air fryer — the airflow can lift the paper toward the heating element.

Final Touches and Serving

The finished pumpkin strudel, regardless of the baking method, is left for a few minutes to cool slightly, after which it is dusted with powdered sugar. Next to the dessert, a small bowl of walnuts and raisins, as well as a half of a fresh pumpkin, are usually placed for serving — this not only decorates the table but also emphasizes the seasonality of the dish. According to the author's assessment, the combination of thin crispy dough, sweet spicy filling, and a light caramel crust makes this strudel one of the most affordable and yet spectacular homemade desserts of the autumn season.