Pumpkin strudel

Cut the pumpkin flesh into cubes; peel the apples (or pears), slice them removing the cores; place both in a bowl. Add the sugar, cinnamon, lemon juice, a splash of rum, the chopped hazelnuts, the soaked and squeezed raisins, and mix everything together.

Prepare the dough by working the flour, egg, oil, and a pinch of salt with a little warm water. Roll it out into a thin rectangle, which you will sprinkle with breadcrumbs.

Place the filling on the dough and roll up the dessert. Place it on a baking tray and bake in the oven at 180°C for 40 minutes.

You can prepare the strudel with leftover pumpkin in a savory version as well, adding to the vegetable the same amount of cheese (take the opportunity to use up the leftovers you have at home), 100 g of speck, chopped parsley, plenty of grated Parmesan, salt, and pepper.