Pumpkin and Pecan Strudel

Ingredients:

1kg pumpkin, deseeded and cut into large chunks
2 teaspoons vegetable oil
140g soft light brown sugar, plus extra for sprinkling
100g ground almond
100g fresh white breadcrumbs
1 large egg, beaten (1 tablespoon reserved for glazing)
1 tablespoon ground cinnamon
1 tablespoon mutmeg
6 sheets filo pastry
85g butter, melted
100g pecan, chopped (1 tablespoon reserved for the top)
Maple syrup, to serve
Cream or custard, to serve (Optional)

Method:

1. Preheat the oven to 200 degrees Celsius.

2. Toss the pumpkin chunks with the oil on a baking tray. Bake for 45 minutes until they are tender, then leave to cool.

3. Tip the chunks into a food processor or blender. Whizz until smooth, then tip into a bowl.

4. Add in the sugar, almonds, breadcrumbs, egg, cinnamon and nutmeg, and mix well.

5. Lower the oven to 160 degrees Celsius. Layer the pastry sheets on top of each other, brushing some melted butter, a sprinkling of sugar and chopped pecans between each sheet.

6. 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 edges with the reserved egg to seal.

7. Transfer the strudel 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.

8. Place the tray in the oven, and bake for 40 minutes until golden and crisp. Leave to stand for 10 minutes before slicing. Serve with maple syrup, cream or custard.

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