Pumpkin Pecan Butterscotch Strudel

Butterscotch is one of my favorite childhood flavors. So I was curious to incorporate it into traditional German strudel. Score! As complicated as this Pumpkin Pecan Butterscotch Strudel recipe looks, the steps are relatively easy. The dough needs an hour of chill time in the fridge. However, I  made it the day before, and the strudel came out fine.

A Non-Traditional Strudel Dough

Just a note about this dough I made for this Pumpkin Pecan Butterscotch Strudel. This is not a paper-thin dough that you have to stretch out over a dining room table. It has a thicker result. However, if you would like a more traditional, flaky crust wrapping your strudel, use a puff pastry sheet. Yes, puff pastry. Unless you want to indulge in the wonderfully complicated process of stretching out your own flaky, crispy dough. No judgement. Whatever works for you.

The most time-consuming part is peeling and cutting the raw pumpkin into chunks. I did that the night before as well. Once the chopped pecans have been caramelized and have cooled (another step you can do the day before), you just toss the rest of the filling ingredients together, and you’re ready to roll out and stuff the strudel.

The glaze is a bit of a cheat. I altered a homemade butterscotch glaze recipe and added butterscotch chips because I wanted a beautiful butterscotchy color.

Print

Pumpkin Pecan Butterscotch Strudel

Prep Time 45 minutes

Cook Time 40 minutes

Servings 12

Author Lora Wiley-Lennartz

Ingredients

For the Dough:

• 2 cups flour
• 1/4 cup white granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon divided
• 4 tablespoons cold unsalted butter cut into pieces, plus 2 tablespoons divided.
• 2 eggs lightly beaten
• 1/4 cup ice-cold water

For the Filling:

• 3/4 cup plus 1/3 cup whole raw pecans
• 2 tablespoons brown sugar
• 1+1/2 cups raw peeled pumpkin pieces
• 3/4 cup butterscotch chips
• 1/2 cup creme fraiche or sour cream
• 1 teaspoon pure vanilla extract
• 1/3 cup semolina or cornmeal
• 2 tablespoons white granulated sugar
• 1/2 teaspoon ground cinnamon

For the Butterscotch Glaze:

• 3 tablespoons butter
• 2 tablespoons white granulated sugar
• 3 tablespoons light cream
• 1/2 cup powdered sugar
• 3 tablespoons butterscotch chips
• 1 teaspoon pure vanilla extract

Instructions

Make the dough:

1. In a separate bowl, whisk together flour, sugar, baking powder, salt, and 1 teaspoon of the ground cinnamon. Transfer the mixture to a food processor.
2. Add the cold butter and pulse until the mixture reaches a crumb texture.
3. Add 2 beaten eggs and the ice water. Pulse until the dough forms.
4. Wrap in plastic film and chill in the fridge for one hour.

Make the filling:

1. Melt the remaining 2 tablespoons of butter and brown sugar in a small skillet over medium heat. Add the pecan pieces and stir to coat. Continue stirring over the heat until the pecans have caramelized. Remove from heat and set aside. Let cool completely.
2. Place the pumpkin pieces, caramelized pecans, and butterscotch chips in a bowl.
3. In a small separate bowl, whisk together the sugar, semolina, and remaining tablespoon of ground cinnamon.
4. Add the creme fraiche and the teaspoon of vanilla extract to the bowl with the pumpkin and caramelized pecans and toss to coat evenly.
5. Sprinkle the dry ingredients mixture over the top and toss again to combine.
6. Preheat the oven to 350 degrees F.
7. Line a baking sheet with parchment paper.
8. Remove the dough from the fridge and roll out on a lightly floured surface into a large rectangle.
9. Spread the filling out on top of the dough, leaving a 1-inch frame on all sides.
10. From the long side, roll the dough into a long loaf and tightly press the ends to seal them.
11. Transfer the strudel onto the prepared baking sheet, seam side down. Place on the middle rack of the oven.
12. Bake for 40 minutes.
13. Remove from the oven, let cool, and transfer to a wire rack. Place the wire rack on top of the baking sheet lined with parchment paper the strudel has been baked on.

Make the Glaze:

1. Place the butter in a saucepan; combine butter, sugar, and cream.
2. Bring to a boil over medium-low heat while whisking.
3. Whisk in the powdered sugar and extract.
4. Add the butterscotch chips and whisk until they are completely melted.
5. Drizzle over the top of the cooled strudel.
6. Press the whole pecans into the glaze while it is still wet.
7. Wait until the glaze has hardened completely before slicing and serving.

So, do you like this Pumpkin Pecan Butterscotch Strudel? Then also check out some of these other delicious recipes:

RHUBARB PISTACHIO CREAM STRUDEL

PISTACHIO PINEAPPLE BUTTERSCOTCH BISCOTTI

PEAR BUTTERSCOTCH MARZIPAN STREUSEL CAKE