Pumpkin strudel
Dessert
Cooking without waste
Ingredients
for 4 people
200 g of cooked pumpkin flesh, 250 g of wheat flour, one egg, 2 apples (or pears), a handful of raisins, 40 g of shelled hazelnuts, rum, a handful of breadcrumbs, 100 g of sugar, 20 g of extra virgin olive oil, one lemon, a pinch of salt, a pinch of cinnamon.
Preparation
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.
one hour and fifteen minutes
