Pumpkin-carrot Strudel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pack strudel sheets, from the refrigerated shelf
- 1 small pumpkin (se)
- 4 medium carrot (s)
- 2 tablespoon curry powder
- 1 medium onion (s)
- salt
- 2 tablespoon sour cream
- 4 tablespoon oil
- 4 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees.
- Dice the onion, pumpkin and carrots. Steam the onion in oil until translucent and add a tablespoon of curry. Add the pumpkin, carrots and a glass of water. Season to taste with curry and salt and cook for about 5 minutes. Then pour off the water and stir in the flour and sour cream.
- Place the strudel dough on a baking sheet and brush with oil. Spread the vegetable mixture on the dough and roll it up. Also brush the surface of the dough with oil.
- Bake in a preheated oven at 180 degrees for about 20 minutes until golden brown.
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