Summary

Ingredients

• 0.5 ½ Hokkaido pumpkin (se)
• 1 onion (s)
• 1 clove garlic
• some oil for frying
• 25 ml vegetable stock, approx.
• salt and pepper
• 200 g feta cheese or herder cheese
• 1 handful pumpkin seeds
• 1 packet puff pastry, approx. 270 g
• 1 egg (s)

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Instructions

1. Wash the pumpkin, cut in half, remove the seeds and cut into cubes. Peel and finely chop the onion and garlic and sauté with a little oil in a pan. Add the diced pumpkin and fry with it. Pour a little vegetable stock over the vegetables and simmer until the pumpkin is cooked through and the stock has evaporated. Season the ingredients with salt and pepper.
2. Remove the pan from the heat and mix in the diced feta and half of the pumpkin seeds. Season the mixture to taste before filling the strudel.
3. Unroll the puff pastry and place the pumpkin filling in the center. First turn over one side, brush the edge with whisked egg and turn over the second side. Brush the strudel with the rest of the beaten egg and sprinkle with the remaining pumpkin seeds.
4. Bake the strudel at 180 ° C hot air for about 30 minutes.
5. A fresh salad goes very well with it.