Pecan-Pumpkin Strudel With Vanilla Whipped Cream

Pecan-Pumpkin Strudel

With Vanilla Whipped Cream

This is another recipe from the Wine Spectator, November 30, 2006 edition.  I find their recipes to be unique as well as very tasty.  It will be filed under my Holiday recipes and ready when I cook for the family.

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Ingredients:

1 tablespoon unsalted butter

2 cups pecans, finely chopped

1 1/2 cups heavy cream

1 cup whole milk

1/2 vanilla bean, split

4 large egg yolks

3 large eggs

1 cup granulated sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

8 cups pumpkin puree

12 sheets phyllo dough

2 cups clarified butter

1/4 cup honey warmed

Confectioners sugar

Vanilla Whipped Cream (for serving, recipe follows)

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Directions:

Preheat oven to 350' F.  Heat the butter in a small saute pan set over medium heat.  Add the pecans, and saute until the pecans are lightly toasted, about 4 minutes.  Reserve.

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Place the cream and milk in a medium, heavy bottomed saucepan set over medium heat.  Scrape the seeds from the vanilla bean into the cream-milk mixture.  Heat to just below the boiling point.  Remove from the heat and reserve.

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Whisk the egg yolks and eggs in the bowl of an electric mixer fitted with a whisk attachment.  Add the granulated sugar, and whisk until mixture is pale yellow and thick.  Add the ginger, cinnamon, and cloves.  Pour the reserved cream mixture into the egg mixture slowly in a steady stream, whisking continuously.  Add the pumpkin puree.  Whisk until smooth, and pour into a deep 9 X 12 baking dish.  Scatter 1 cup of the pecans over the top of the pumpkin filling.

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Place a layer of phyllo dough on a clean work surface, and brush with clarified butter.  Repeat with remaining sheets.  Lay dough over custard and cut to size of dish.  Scatter the remaining 1 cup pecans over the top, and sprinkle lightly with confectioners sugar.  Bake until the custard has set in the center and the phyllo is golden, about 40 minutes.  Remove from the oven and cool 30 minutes.  Before  serving, drizzle the strudel with the honey and dust liberally with confectioners sugar.  Serve with the whipped cream.  Serves 8 to 10

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Vanilla Whipped Cream

Ingredients:

3 cups heavy whipped cream

1/2 vanilla bean, split and scraped

1/4 cup confectioners sugar

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Directions:

Place a mixing bowl in the freezer or refrigerator for 30 minutes before making the whipped cream.

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Place the ingredients in the bowl and whisk until stiff peaks form.  Reserve in Refrigerator until ready to use.