A tasty seasonal strudel recipe with the sweet flavour of butternut squash accompanied by a mix of nuts, spices and maple syrup. All served in a tasty pastry.
Preheat the oven to gas 7, 220°C, fan 200°C. Toss the squash pieces with the oil and roast in the oven for 30-35 minutes until soft. Place the roasted pieces into a food processor and whizz until smooth, then transfer to a large mixing bowl and add the ground almonds, brioche breadcrumbs, cinnamon, egg yolk, 75g (3oz) of the sugar and ¾ of the pecans. Mix together well and allow to cool a little.
Layer the filo pastry sheets on a baking sheet, brushing each with butter. Spoon the squash mixture along one long edge of the pastry in a long log shape, leaving a 8cm (3⅓in) gap at either end. Turn up the ends to enclose the filling then carefully roll up the strudel and brush the edge with egg to seal.
Reduce the oven temperature to gas 6, 200°C, fan 180°C. Brush with the remaining butter, then sprinkle with the remaining 25g (1oz) of sugar and pecans and bake in the preheated oven for 35-40 minutes until golden and crisp. Leave to stand for 15 minutes before slicing as the centre will be extremely hot. Serve with maple syrup drizzled over.
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