Summary

Ingredients

For the dough:

• 200 g flour
• a bit salt
• 1 tablespoon oil
• 125 ml water, lukewarm

For the filling:

• 0.5 stick ½ leek, cut into small pieces OR:
• 1 onion (s), finely chopped
• some oil, for frying
• 500 g minced meat, mixed
• 400 g pumpkin meat (Hokkaido), rouhly rated
• 1 clove garlic, finely chopped
• 1 teaspoon, leveled curry powder
• some nutmeg, ground
• some chili powder
• salt and pepper
• 100 g cream cheese, natural
• some butter, melted, for brushing

For the dip:

• 150 g sour cream
• 150 g yourt
• 1 clove garlic, finely chopped
• 1 tablespoon herbs, chopped (e.g. dill, chives, ..)
• salt

Print Recipe Pin Recipe

Instructions

1. Knead the ingredients for the strudel dough into a smooth dough and cover and leave to rest for about 1 hour.
2. In the meantime, for the filling, toast the finely chopped leek in a pan with a little oil. Add minced meat and fry until crumbly. Then mix in the grated pumpkin meat, garlic and curry powder. Season to taste with a little ground nutmeg, chili powder, salt and pepper. Roast for about 5 minutes and then let cool down. Finally mix in the cream cheese well.
3. After resting, pull out the strudel dough thinly on a lightly floured kitchen towel. Spread the filling evenly on top, leaving a small border free all around.
4. Fold the side edges of the dough inwards and roll up the strudel with the help of the cloth.
5. Place the strudel on a greased or parchment-lined baking sheet and brush with a little melted butter.
6. Bake in the preheated oven at 200 degrees for about 30 minutes.
7. For the dip, stir together the sour cream, yoghurt, garlic and herbs and season with salt.
8. Cut the baked strudel into pieces and serve with the herb dip.
9. We prefer to eat parsley potatoes and / or salad with it.