Pumpkin Cream Cheese Strudel

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.

   In a bowl combine the flour with salt, add the oil and gradually stir in the water to knead into a smooth dough. Wrap the dough in plastic wrap and let rest for about 30 minutes.

2. 2.

   Wash, halve, seed, peel and grate the spaghetti squash finely; mix with 1-2 tsp salt and let sit for 30 minutes. Drain well on a cloth. Add the remaining filling ingredients and combine thoroughly.

3. 3.

   Roll out the dough on a floured surface as thin as possible without tearing. Transfer to a kitchen towel and gently stretch it over the back of your hand until paper-thin. Spread the pumpkin mixture over the dough, leave edges free, fold in, and roll up from one side using the towel. Place seam-side down in a greased baking dish. Brush the strudel with sour cream and bake at 180°C (Oven top/bottom) for about 40 minutes until golden brown.