Pumpkin Strudel Recipes

MOM'S PUMPKIN STRUDEL

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 STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
• Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
• Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
• Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

PUMPKIN & PECAN STRUDEL

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.