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🍽️ Crispy Pumpkin Cream Cheese Strudel

747 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 2 tsp sunflower oil
• 1 pinch salt
• 200 ml lukewarm water
• 1.5 kg spaghetti squash
• salt
• 500 g cream cheese
• 200 ml sour cream
• 50 g butter
• 2 eggs
• 250 g sour cream

Instructions

1. 1. Put the flour into a large bowl.
2. 2. Lightly salt the flour.
3. 3. Stir the oil into the flour.
4. 4. Add the water slowly.
5. 5. Knead the ingredients into a smooth dough.
6. 6. Wrap the dough in plastic wrap.
7. 7. Let the dough rest for 30 minutes.
8. 8. Wash the pumpkin thoroughly.
9. 9. Cut the pumpkin in half.
10. 10. Remove the seeds from the pumpkin.
11. 11. Peel off the pumpkin skin.
12. 12. Grate the pumpkin flesh finely.
13. 13. Mix the pumpkin with 1 to 2 teaspoons of salt.
14. 14. Let the salted pumpkin sit for 30 minutes.
15. 15. Place the pumpkin on a kitchen towel.
16. 16. Squeeze the liquid out of the pumpkin.
17. 17. Mix the dry pumpkin with the remaining filling ingredients.
18. 18. Dust a work surface with flour.
19. 19. Roll out the dough as thinly as possible.
20. 20. Do not stretch the dough while rolling.
21. 21. Place the dough on a clean kitchen towel.
22. 22. Carefully stretch the dough over the back of your hand.
23. 23. Stretch the dough even thinner, like newspaper.
24. 24. Spread the pumpkin filling over the dough.
25. 25. Leave the edges of the dough free.
26. 26. Fold the free edges inward.
27. 27. Use the kitchen towel to help roll it up.
28. 28. Roll the strudel up from a narrow side.
29. 29. Grease a baking dish.
30. 30. Place the strudel in the dish with the seam facing down.
31. 31. Brush the surface of the strudel with sour cream.
32. 32. Preheat the oven to 180 degrees Celsius conventional heat.
33. 33. Bake the strudel for 40 minutes.
34. 34. Remove the strudel when it is golden brown.

Nutrition per serving

• kcal: 747
• Protein: 25 g · Fett/Fat: 47 g · Carbs: 58 g