Vegetable Strudel with Pumpkin
This is how autumn tastes! Try the delicious vegetable strudel with pumpkin from Spoonsparrow, which provides plenty of healthy nutrients.
Ingredients
- 250 g flour
- 80 ml water
- 1 tbsp Olive Oil
- 20 g butter
- 1 egg
- a pinch salt
- 200 g pumpkin flesh
- 200 g cooked potatoes (starchy variety)
- 80 g crème fraîche
- 20 g breadcrumbs
- 1 egg
- nutmeg
- a pinch paprika powder
- Salt
- Pepper
- 250 g quark
- 4 tbsp heavy cream
- Salt
- pepper (ground fresh)
- 1 bunch chives (finely chopped)
Instructions
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1.
Shape the flour into a ring, add all other ingredients to the center. Stir briefly, then knead into a smooth dough on a work surface. Let rest in the refrigerator for 1 hour.
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2.
Cut 200 g pumpkin flesh into 1 cm cubes. Bring salted water to boil and blanch pumpkin cubes for about 3 minutes. Drain and let cool. Dice cooked potatoes similarly. Combine pumpkin and potatoes in a bowl. Mix crème fraîche, egg, and breadcrumbs, then add to the bowl with pumpkin and stir well. Season with salt, pepper, a pinch of paprika, and freshly grated nutmeg. Preheat oven to 180°C (356°F). Butter a baking sheet.
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3.
Roll out the strudel dough. When it reaches the desired size, place on a kitchen towel and gently stretch it with your palms. Spread the filling over the dough, leaving about two finger widths as a border. Using the kitchen towel, carefully roll the strudel. Seal any side openings. Place on the baking sheet and bake for approximately 40 minutes.
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4.
Meanwhile, mix quark with cream, salt, pepper, and chopped chives. Serve this sauce alongside the finished vegetable pumpkin strudel.
