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Pumpkin & pecan strudel

Pumpkin & pecan strudel

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6

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

  • Freezable (Freeze uncooked)
Nutrition: per serving
HighlightNutrientUnit
kcal609
fat36g
saturates10g
carbs61g
sugars32g
fibre6g
protein12g
low insalt0.7g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, October 2012

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Rating: 5 out of 5.2 ratings
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