Name: Pumpkin & pecan strudel
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Cuisine: German
Ingredients: 1kg/2lb 4 oz pumpkin or butternut squash (peeled weight- 1 medium pumpkin or 1 large butternut squash), deseeded and cut into large chunks; 2 tsp vegetable oil; 140g soft light brown sugar plus extra for sprinkling; 100g ground almond; 100g fresh white breadcrumb; 1 large egg beaten, ½ tbsp reserved for glazing; 1 tbsp ground cinnamon; good grating nutmeg; 6 sheets filo pastry; 85g butter melted; 100g pecan chopped, 1 tbsp reserved for the top; maple syrup to serve; cream or custard to serve (optional)

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Pumpkin & pecan strudel

Pumpkin & pecan strudel

Good Food team

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Serves 6

More effort

Prep: 25 mins

Cook: 1 hr and 30 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Falling somewhere between a pumpkin pie and a filo pastry apple strudel, this sweet roll works with maple syrup and custard

Freezable (Freeze uncooked)

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Ingredients

Nutrition

Units:

MetricUS

1kg/2lb 4 oz pumpkin

or butternut squash (peeled weight- 1 medium pumpkin or 1 large butternut squash), deseeded and cut into large chunks
2 tsp vegetable oil
140g soft light brown sugar

plus extra for sprinkling
100g ground almond
100g fresh white breadcrumb
1 large egg

beaten, ½ tbsp reserved for glazing
1 tbsp ground cinnamon
good grating nutmeg
6 sheets filo pastry
85g butter

melted
100g pecan

chopped, 1 tbsp reserved for the top
maple syrup

to serve
cream or custard

to serve (optional)

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Nutrition: per serving

kcal609
fat36g
saturates10g
carbs61g
sugars32g
fibre6g
protein12g
salt0.7g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, October 2012

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A star rating of 4.5 out of 5.2 ratings

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