Makes two strudels, perfect for autumn entertaining

Ingredients

• 1 package phyllo dough, 12 sheets (available in grocery freezer)
• 8 ounces butter, unsalted
• 7-8 Lazzaroni Amaretti cookies, pulverized
• 1 pound pumpkin puree
• 1 egg, lightly beaten
• 1 cup Panko breadcrumbs, toasted
• 1/3 cup dark brown sugar
• 1 tablespoon molasses
• 1 tablespoon maple syrup
• Pinch of cloves
• Pinch of salt
• ⅛ teaspoon nutmeg
• ¼ teaspoon ginger
• ½ teaspoon cardamom
• 1 teaspoon cinnamon
• ⅓ cup golden raisins
• ⅓ cup pine nuts, toasted
• 3 Mostardi Vergani mustard fruits, diced
• 1 ripe pear, peeled, cored, and diced

Phyllo Dough

Defrost phyllo according to package directions. Melt and clarify butter. Brush one sheet of phyllo dough with butter. Sprinkle with Amaretti crumbs. Repeat with six more sheets of phyllo. For second strudel, repeat with remaining six sheets of phyllo.

Filling

 Preheat oven to 400 degrees. Combine pumpkin puree with egg. Add rest of ingredients and combine well. Place half amount of filling on bottom third of prepared phyllo sheets. Roll. Brush top of roll with melted butter and sprinkle with Amaretti crumbs. Place seam side down on silpat or parchment-lined cookie sheet. Prepare remaining phyllo sheets as first and finish with remaining filling.  Bake at 400 degrees for 20 minutes.    

Yield:  2 strudel logs

Recipe by Judy Mattera. Her website: www.mysweetsolutions.net. Photo by Ellen Callahan