Pumpkin-Feta Strudel with Herb Quark

Ingredients

• 250 g flour
• 1 pinch salt
• 1 egg
• 1 tbsp Olive Oil
• 20 g butter
• 200 g pumpkin flesh (peeled and seeded)
• 200 g firm potatoes (pre-cooked)
• 50 g feta
• 1 egg
• 20 g breadcrumbs
• pepper (ground)
• 1 pinch paprika powder
• nutmeg
• flour (for rolling)
• 1 egg yolk
• 250 g cream quark
• 2 tbsp whipping cream (at least 30% fat)
• 1 bunch chives (finely chopped)

Instructions

1. 1.

   Mix flour with salt, sift into a bowl and press a well in the center. Add the egg, 80 ml lukewarm water, olive oil to the well and spread butter around it. Roughly chop everything with a knife to create crumbs, then knead by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 1 hour.

2. 2.

   Cut pumpkin flesh into 1 cm cubes. Bring salted water to boil and blanch pumpkin cubes for about 3 minutes. Drain and let cool. Peel pre-cooked potatoes and cut into small cubes as well. Combine pumpkin and potato cubes in a bowl. Crumble feta and add. Add egg and breadcrumbs, mix well. Season with salt, pepper, a pinch of paprika and freshly grated nutmeg.

3. 3.

   Preheat oven to 180°C (356°F) fan or conventional. Butter a baking sheet. Roll out the strudel dough thinly on a floured kitchen towel and pull over your hand back. Spread filling onto the dough leaving about a two-finger width border. Fold the opposite sides in 2 cm wide, then roll up the strudel gently using the towel. Place the rolled strudel carefully on the baking sheet, brush with egg yolk and bake for 40 minutes until golden brown. Meanwhile mix quark with cream, salt, pepper and chopped chives and serve alongside the finished strudel.