Pumpkin Strudel
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 300 g flour, smooth
- 3 tablespoon oil
- 1 pinch (s) salt
- 200 ml water
For the filling:
- g 1,000 pumpkin pulp, sliced
- 100 g bacon (pork belly), diced
- some oil
- 1 onion (s)
- some vinegar
- 1 bunch parsley
- 2 cloves garlic)
- 1 teaspoon paprika powder
- 1 tablespoon tomato paste, (Paradeismark)
- 125 g crème fraîche
- some flour
- extra salt
- some pepper
Print Recipe
Pin Recipe Instructions
- Knead a strudel dough from the dough ingredients. Brush with oil and cover and leave to rest for an hour.
- Roughly grate the pumpkin flesh. Dice the bacon. Finely chop the onion, garlic and parsley. Steam the bacon cubes until translucent. Add the chopped onion and garlic and sauté. Stir in the Paradeismark and toast. Take it off the fire and write it down. Deglaze with a dash of vinegar. Add the pumpkin, season with salt and stir well. Dust with a little flour and steam until soft. Finally stir in the crème fraîche. Leave on the stove until all the liquid has evaporated.
- Take off the strudel dough. Brush with oil. Spread the filling on the lower third. Roll up the strudel. Place on a greased tray and bake at 180 degrees for about 45 minutes.
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