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Pumpkin-Cranberry-Pecan Strudel

A sweet, easy and very impressive pecan strudel with a twist!

Serves 6-8 / Prep Time: 15 mins / Cook Time: 40 mins


    • 2 cups canned pumpkin
    • 1/2 cup brown sugar
    • 1 tablespoon pumpkin pie spice
    • 1/3 cup plus two tablespoons Bayou Brothers Bananas Foster Sauce
    • 2 eggs, well beaten
    • 1/4 cup whipping cream
    • 1/3 cup chopped pecans
    • 1/2 cup dried cranberries
    • 1/3 cup crushed pineapple
    • 1 package of two frozen puff pastry sheets, thawed
    • Egg wash made from 1 egg beaten with 1 tablespoon water
    • Sugar as garnish



Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.


Combine the pumpkin, brown sugar, pumpkin pie spice, Bananas Foster Sauce, eggs, and cream in a large bowl and stir to blend well. Mixture should be smooth with no lumps. Stir in the pecans, cranberries and pineapple.

Unfold the two puff pastry sheets on work surface. Place half of the filling mixture down the center of each sheet. Fold the ends and sides of the pastry around the filling like an envelope. Place the strudels, seam sides down, on prepared baking sheet and brush with the egg wash, taking care that none of the egg wash drips underneath the pastry, or it will burn the bottom of the pastry. Scatter a little sugar over the top of each strudel and bake in preheated oven for about 40 minutes, or until the pastry is puffed, golden brown, and crisp.

Cool slightly before slicing and serving.

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