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..
Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting
Preparation time:1 hr and 50 min