Spiced Pumpkin Strudel (Loch Ness Monster Edition)
This spiced pumpkin strudel features layers and layers of buttery, crispy phyllo sprinkled with toasted nuts and sugar all encasing a smooth, lightly sweetened, earthy butternut squash and pumpkin filling. A lovely Thanksgiving dessert, or shape him and present him as "Nessy," and he's perfect for Halloween!
NOTE: The filling is enough to make 4 strudels, so half all amounts if you only want to make 2 (or enough to make one Loch Ness Monster)Recipe liberally adapted from the Pumpkin & Pecan Strudel from BBC Good Food.
NOTE: The filling is enough to make 4 strudels, so half all amounts if you only want to make 2 (or enough to make one Loch Ness Monster)Recipe liberally adapted from the Pumpkin & Pecan Strudel from BBC Good Food.
Servings 12 servings
Ingredients
For the Filling
- 1 ½ pounds cubed pumpkin and butternut squash (any combination)
- 1 Tablespoons neutral vegetable oil
- 1 slice white or multigrain sandwich bread
- 2 oz almond flour or meal I used Bob's Red Mill
- 5 oz dark brown sugar by weight
- ¾ teaspoon kosher salt
- 1 teaspoon pumpkin pie spice or your favorite pie spice blend
- 1 teaspoon vanilla extract
- 1 large egg
To Form and Bake
- ½ cup granulated sugar
- heavy pinch kosher salt
- ½ teaspoon pumpkin pie spice or your favorite pie spice blend
- ½ package phyllo dough sheets (1 roll, thawed)
- 1 ½ sticks unsalted butter melted
- 1 cup walnuts toasted and finely chopped
Instructions
To Make the Filling
- Spread the cubed pumpkin and butternut squash (I did half and half) with the vegetable oil on a parchment-lined baking sheet. Roast at 375F until tender and easily pierced with a knife, about 20-25 minutes.
- Allow to cool for a few minutes. In the meantime, tear the slice of bread into a few pieces and add it to the bowl of your food processor. Process until you have fine crumbs. Add the almond meal and pulse to combine.
- Dump in the somewhat cooled vegetables, the sugar, salt, spice, and vanilla. Process until completely smooth. Turn into a fine-mesh sieve set over a bowl, cover all with plastic wrap, and let drain in the refrigerator for at least 4 hours or overnight.
- Discard any liquid in the bowl and then add the puree to the bowl. Stir in the egg until completely combined. Set aside.
To Form and Bake
- Set a rack in the center of your oven and preheat to 375F.
- Whisk together the granulated sugar, salt, and spice. Set aside convenient to your work area.
- Unroll the phyllo dough and place it on a dry surface. Cover with a sheet of plastic wrap and a damp, lint-free towel.
- Place one sheet of phyllo, a long side close to you, on a parchment-lined sheet pan (cover the remainder). Brush with melted butter--it does not need to be saturated, but do be fairly thorough. Sprinkle on about 2 teaspoons of spiced sugar, and top with another sheet of phyllo.
- Brush with butter, and sprinkle on 2 more teaspoons of sugar and a scattering of finely chopped nuts.
- Repeat this process three more times. You will have a total of 8 layers of phyllo with nuts between every two sheets.
- Spoon on 1/4 of the pumpkin filling about an inch away from the close edge of the phyllo and leaving about an inch clear on either end.
- Fold either short edge of the phyllo up and over the edges of the filling, and then use a bench knife or a spatula to help you roll the whole thing up like a very long egg roll. If making a Loch Ness Monster, do your best to curve this strudel into a C shape. If you get any tears in your phyllo, patch with 1/2 sheets of phyllo, using butter and spices sugar as glue. If making a "plain" strudel, leave it straight.
- On another tray, make another spiced pumpkin strudel the same way. Leave this one straight, even if you are making a Loch Ness Monster.
- Bake each strudel in succession for about 25 minutes, rotating pan halfway through the baking time if your oven doesn't bake evenly. The finished strudel will be a lovely deep golden brown.
- Let cool completely on the pans.
To Make a Loch Ness Monster
- Use whatever icings and decorations you have to decorate a large serving platter so it looks like water.
- Evenly cut off the two ends of the C-shaped strudel. This will be the middle "hump" of the monster's body.
- Set this piece, cut sides down, onto the decorated tray.
- Cut the second strudel into two pieces and cut each piece on a slight angle so the "head" leans a bit forward and the "tail" leans a bit back. Pipe or spoon some whipped cream around each piece of strudel. This is meant to look like churning water. :)
- Present your impressionistic (or realistically decorated, depending on how crafty you are) spiced pumpkin strudel Loch Ness Monster to your Halloween revelers. If serving for Thanksgiving, your guests will still be really happy.
Notes
The amount of filling called for will make four strudels. If you need that much to feed a crowd, go for it. Otherwise, half the filling amount or use it to fill hand pies or tartlet shells. Bake for 20 minutes at 350F.