Pumpkin Mostarda Strudel

Pairing: Pumpkin Mostarda Strudel / Yalumba Museum Reserve Muscat, Rutherglen, Australia

Abstract: Yalumba Museum Muscat from Australia is a fortified wine made from the Muscat grape. It is tawny in hue with aromas of ginger, orange, some clove and raisined fruit. It will pair nicely with pumpkin mostarda strudel, a pumpkin puree mixed with mustard fruits, pine nuts, spices and amaretti cookie crumbs, wrapped in phyllo dough.

Yield: 2 strudel logs

Photo by Ellen Callaway

Components
1 package phyllo dough (available in grocery freezer)
1/2 lb butter, unsalted
Amaretti cookie crumbs, pulverized
Filling

1 pound pumpkin puree
1 egg
1 cup Panko breadcrumbs, toasted
1/3 cup dark brown sugar
1 Tablespoon molasses
1 Tablespoon maple syrup
Pinch of cloves
Pinch of salt
1/8 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cardamom
1 teaspoon cinnamon
1/3 cup golden raisins
1/3 cup pine nuts, toasted
3 mustard fruits, diced
1 ripe pear, peeled, cored, and diced

Phyllo Dough

1. Defrost phyllo according to package directions. Melt and clarify butter.
2. Brush one sheet of phyllo dough with butter. Sprinkle with Amaretti crumbs.
3. Repeat with six more sheets of phyllo.

Filling and Assembly

1. Combine pumpkin puree with egg.
2. Add rest of ingredients and combine well.
3. Place half amount of filling on bottom third of prepared phyllo sheets.
4. Roll. Brush top with butter and sprinkle with Amaretti crumbs.
5. Place seam side down on silpat or parchment lined cookie sheet.
6. Prepare phyllo sheets again and finish with remaining filling.
7. Bake at 400 degrees for 20 minutes.

Other Suggested Pairings:

1. Planeta Moscato di Noto, Sicily, Italy
2. Jorge Ordoñez & Co #3 Old Vines, Malaga, Spain