MOM'S PUMPKIN STRUDEL
One of my favorite recipes
Provided by Ellen Schenker
Categories Other Desserts
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, ginger, nutmeg and 1/2 teaspoon of salt. Set aside. Place 2 sheets of phyllo on top of one another. Brush top sheet with some of the butter (keep remaining phyllo dough covered with plastic wrap to prevent it from becoming brittle). In a small bowl combine granulated sugar and 4 teaspoon cinnamon. Sprinkle a generous two tablespoons of cinnamon-sugar over the brushed phyllo. Sprinkle about 2 tablespoons of the pecans. Place a slice of cream cheese about 2 inches from end of dough strip. Spoon a well rounded tablespoon of pumpkin mixture on top of the cream cheese. To shape, fold bottom edge of phyllo up and over the filling. Fold in sides and roll up to encase filling. Place on baking sheet seam side down. Brush with some of the melted butter and sprinkle with some cinnamon/sugar mixture. Repeat using 2 sheets at a time until all 12 sheets are used. Bake at 350 degrees till phyllo is golden brown Serve with whipped cream.
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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