How to make pumpkin and pecan strudel?
Looking for new recipe adventures? Want to learn how to make pumpkin and pecan strudel? Check out this quick and easy recipe and enjoy!
SERVINGS: 6
TOTAL TIME: 1HOUR 30 MIN
Ingredients
2 lb. pumpkin or butternut squash deseeded and cut into large chunks
2 tsp. of vegetable oil
5 oz. of brown sugar
4 oz. of ground almond
4 oz. of white breadcrumbs
1 egg, beaten
1 tbsp. of cinnamon
Nutmeg
6 sheets filo pastry
3 oz. of butter, melted
4 oz. of chopped pecan
Maple syrup to serve
Instructions
Heat oven to 390F. Toss the pumpkin or squash with the oil on a baking tray. Bake for 45 mins until really tender, then leave to cool.
Tip the pumpkin into a food processor, whizz until smooth, then tip into a bowl. Add the sugar, almonds, breadcrumbs, egg and spices, and mix well. This can be done up to 2 days ahead.
Lower oven to 320F. Layer the pastry sheets on top of each other, brushing some melted butter and a sprinkling of sugar and chopped pecans between each sheet. Spoon the pumpkin filling along one long edge of the pastry in a long log shape, leaving a 1 inch gap at either end. Turn up the ends, then carefully roll up the strudel and brush the edge with egg to seal.
Transfer to a baking tray, sealed-side down. Brush with the reserved egg, drizzle over any leftover butter and sprinkle with the reserved pecans and extra sugar. Bake for 40 mins until golden and crisp. Leave to stand for 10 mins before slicing, then serve with maple syrup and cream or custard, if you like. Enjoy!