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🍽️ Crispy Pumpkin Strudel

1066 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 80 ml water
• 1 tbsp olive oil
• 20 g butter
• 1 egg
• 1 pinch salt
• 1 kg pumpkin (Hokkaido or butternut)
• 2 garlic cloves
• 1 tsp chopped rosemary needles
• 100 g almond slivers
• 100 g butter
• 3 tbsp raisins
• 300 g ricotta
• 100 g grated almond kernels
• 100 g sour cream
• salt
• pepper (from the mill)
• paprika powder

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Press a well into the center of the flour.
3. 3. Add all other dough ingredients into the well.
4. 4. Gently mix the ingredients in the center first.
5. 5. Then knead the mixture on the surface into a smooth dough.
6. 6. Let the dough rest in the refrigerator for one hour.
7. 7. Peel the pumpkin and remove the inside.
8. 8. Grate the pumpkin flesh coarsely.
9. 9. Peel the garlic and chop it finely.
10. 10. Fry the garlic, rosemary, and almond slivers with half of the butter.
11. 11. Add the pumpkin and raisins to the pan.
12. 12. Season the mixture with salt, pepper, and paprika powder.
13. 13. Simmer the filling over medium heat for about 8 minutes.
14. 14. Remove the pan from the heat and let the filling cool down.
15. 15. Coarsely crush the ricotta.
16. 16. Gently fold the ricotta into the cooled filling.
17. 17. Spread a large kitchen towel on the work surface.
18. 18. Lightly dust the towel with flour.
19. 19. Roll out the strudel dough into a rectangle with a rolling pin.
20. 20. Stretch the dough very thin in all directions using the back of your hands.
21. 21. Cut off the thick edges of the dough.
22. 22. Brush the strudel dough with the remaining butter.
23. 23. Sprinkle a long third of the dough with grated almonds.
24. 24. Distribute the pumpkin filling evenly over the almonds.
25. 25. Spread the sour cream evenly over the filling.
26. 26. Use the kitchen towel to help roll the strudel towards the free side of the dough.
27. 27. Place the strudel with the seam facing down on a greased baking sheet.
28. 28. Brush the surface of the strudel with butter.
29. 29. Preheat the oven to 175 degrees.
30. 30. Bake the strudel for about 30 minutes until golden brown.
31. 31. Brush the strudel with butter two to three times during baking.
32. 32. Serve the strudel with crème fraîche and chives.

Nutrition per serving

• kcal: 1066
• Protein: 30 g · Fett/Fat: 73 g · Carbs: 72 g