We will be celebrating Thanksgiving in Germany this year so I thought it would be fitting to make strudel. Strudel needs to be eaten straight out of the oven and very hot. You can, however, make it several days ahead and then bake it in the oven right before you need it. You can even freeze it until you need it.
Prep time : 15 minutes
Bake time: 40 + 30 minutes
- 1/2 Butternut Squash/Pumpkin (peeled, deseeded, diced)
- 1 tablespoon Olive Oil
- 2 teaspoons Agave syrup/nectar
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon All-spice
- Hazelnut Topping
- 3.5 ounces Hazelnuts (chopped)
- 2 tablespoons Agave syrup/nectar
- 1 tablespoon Water
- pinch of Salt
- 1/2 tablespoon Vegan Margarine
- Sheet of Puff Pastry (Pepperidge Farm is vegan or make your own)
- 1/2 cup Dark Chocolate (melted)
- Preheat oven to 400F (200C)
- Peel, deseed and dice Pumpkin into 1 to 2 inch cubes. Toss together with other filling ingredients and place in a baking dish. Bake in oven for 40 minutes.
- 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.
- Remove Pumpkin from Oven when it is soft. Mash with fork. If Pumpkin is too hard, return to oven for another 5 minutes.
- Spread Mixture on the puff pastry sheet and top with 2/3 of hazelnut topping.
- Fold dough over (like a brochure) and seal the ends. Brush with vegetable oil and bake in oven for 30 minutes.
- While strudel in baking, melt the chocolate in a double boiler or microwave.
- Remove strudel from oven. The crust should be golden brown color. Drizzle with melted chocolate and top with remaining hazelnut topping. Serve hot.