Falling somewhere between a pumpkin pie and a filo pastry apple strudel, this sweet roll works with maple syrup and custard
Prep:25 mins
Serves 6
1kg/2lb 4 oz pumpkin or butternut squash (peeled weight- 1 medium pumpkin or 1 large butternut squash), deseeded and cut into large chunks2 tsp vegetable oil140g soft light brown sugar, plus extra for sprinkling100g ground almond100g fresh white breadcrumb1 large egg, beaten, ½ tbsp reserved for glazing1 tbsp ground cinnamongood grating nutmeg6 sheets filo pastry85g butter, melted100g pecan, chopped, 1 tbsp reserved for the topmaple syrup, to servecream or custard, to serve (optional)
STEP 1Heat 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 2Tip 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 3Lower 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 4Transfer 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.
