PUMPKIN & PECAN STRUDEL
Falling somewhere between a pumpkin pie and a filo pastry apple strudel, this sweet roll works with maple syrup and custard
Provided by Good Food team
Categories Dessert
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. 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 160C/140C fan/gas 3. 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 2.5cm 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.
Nutrition Facts : Calories 609 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 32 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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