Sweet Pumpkin Strudel

Ingredients

• 400 g flour
• 2 Eggs
• 2 pinch salt
• 4 tbsp oil
• olive oil (for brushing)
• 200 g dried plums
• 1 kg Hokkaido pumpkin
• 1 kg ripe apples (e.g., Boskop)
• 1 untreated lemon (juice)
• 4 tbsp powdered sugar
• 200 g pumpkin seeds
• flour (for the work surface and kitchen towel)
• 150 g butter
• 3 tbsp powdered sugar (for dusting)

Instructions

1. 1.

   Knead a smooth dough from flour, egg, salt, oil and about 125 ml lukewarm water. If the dough does not hold together, add more water. Divide the dough into two portions, shape into balls, brush with oil and cover for half an hour. Preheat the oven to 200°C (top and bottom heat).

2. 2.

   Cut the plums into small cubes. Peel, core and grate the pumpkin and apples finely. Mix with lemon juice, sugar, plums and pumpkin seeds. Roll out the dough balls on a floured surface, place on a lightly floured kitchen towel and roll them thinly. Brush with half of the melted butter and spread the pumpkin‑apple mixture over the dough.

3. 3.

   Fold the edges inward and roll the strudels with the help of the towel. Transfer to a baking sheet lined with parchment paper and brush with the remaining melted butter. Bake in the preheated oven for about 45 minutes. Remove, let cool, cut into pieces and dust with powdered sugar before serving on plates.