🍽️ Vegetable Strudel with Pumpkin

Name: Vegetable Strudel with Pumpkin
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g flour; 80 ml water; 1 tbsp olive oil; 20 g butter; 1 egg; 1 pinch salt; 200 g pumpkin flesh; 200 g boiled potatoes (waxy variety); 80 g crème fraîche; 20 g breadcrumbs; 1 egg; nutmeg; 1 pinch paprika powder; salt; pepper; 250 g cream cheese; 4 tbsp whipping cream; salt; pepper (from the mill); 1 bunch chives (finely chopped)

565 kcal · 30 min · 4 servings

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Ingredients

250 g flour
80 ml water
1 tbsp olive oil
20 g butter
1 egg
1 pinch salt
200 g pumpkin flesh
200 g boiled potatoes (waxy variety)
80 g crème fraîche
20 g breadcrumbs
1 egg
nutmeg
1 pinch paprika powder
salt
pepper
250 g cream cheese
4 tbsp whipping cream
salt
pepper (from the mill)
1 bunch chives (finely chopped)

Instructions

1. Shape the flour into a ring on your work surface.
2. Place all other ingredients in the center of the flour ring.
3. Roughly mix the ingredients together first.
4. Knead the mixture on the work surface until you have a smooth dough.
5. Let the dough rest in the refrigerator for one hour.
6. Cut 200 grams of pumpkin flesh into cubes about one centimeter in size.
7. Bring salted water to a boil.
8. Blanch the pumpkin cubes in it for about three minutes. (Blanching means briefly cooking in boiling water).
9. Drain the pumpkin and let it drain well.
10. Cut the boiled potatoes into small cubes as well.
11. Place the pumpkin and potatoes in a bowl.
12. Mix Creme Fraîche, egg, and breadcrumbs in a separate bowl.
13. Add this mixture to the pumpkin and potato cubes.
14. Mix everything thoroughly.
15. Season the filling with salt, pepper, a pinch of paprika, and freshly grated nutmeg.
16. Preheat the oven to 180 degrees Celsius.
17. Grease a baking sheet with butter.
18. Roll out the strudel dough.
19. Place the dough on a kitchen towel once it reaches the desired size.
20. Stretch the dough further using the backs of your hands.
21. Spread the filling over the strudel dough.
22. Leave a border of about two finger widths free.
23. Carefully roll up the strudel using the kitchen towel.
24. Seal the side openings.
25. Place the strudel on the prepared baking sheet.
26. Bake the strudel for about 40 minutes.
27. Mix quark with cream, salt, and pepper.
28. Fold in chopped chives.
29. Serve the quark cream mixture with the finished vegetable strudel.

Nutrition per serving

kcal: 565
Protein: 19 g · Fett/Fat: 26 g · Carbs: 63 g