Pumpkin Hazelnut Strudel
Preparation time: 1 hr and 15 min
1/2 Butternut Squash/small Sugar Pumpkin (peeled, seeds removed, diced)
1 tablespoon Olive Oil
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 teaspoon All-spice
3.5 ounces Hazelnuts about 1 cup chopped Hazelnuts
2 tablespoons Pure Maple Syrup
1 tablespoon Water
pinch of Salt
1/2 tablespoon Vegan Butter or Vegetable Oil
Sheet of Puff Pastry (Pepperidge Farm is vegan)
1/2 cup Dark Chocolate (melted)
1.Preheat oven to 400F (200C)
2.Peel, deseed and dice Pumpkin into 1 to 2 inch cubes. Toss together with other filling ingredients and place in a baking dish or on a sheet pan. Bake in oven for 20 - 30 minutes. Depending on the size of your cubes the faster they will cook.
3.Meanwhile, place all ingredients listed under hazelnut topping in a medium sized saucepan. Stir frequently over low-medium heat. Do not let the hazelnuts burn. Remove saucepan from heat once hazelnuts have absorbed all of the liquid and are golden brown. This should take about 15-20 minutes.
4.Remove Pumpkin from Oven when it is soft. Peel of skin and mash pumpkin flesh with a fork. If Pumpkin is too hard, return to oven for another 5 minutes. Allow pumpkin to slightly cool.
5.Spread pumpkin mixture on the puff pastry sheet with a 1 inch border and top with 2/3 of hazelnut topping. Working quickly and touching the puff pastry as little as possible.
6.Fold dough over (like a brochure) and seal the ends. Brush with vegetable oil and bake in oven for 20 - 30 minutes until puff pastry is golden brown.
7.While strudel in baking, melt the chocolate in a double boiler or microwave.
8.Remove strudel from oven. Drizzle with melted chocolate and top with remaining hazelnut topping. Serve hot..