Pumpkin Strudel

Peel pumpkin, cut in half, remove seeds and coarsely grate or finely slice using a food processor. With a kitchen towel squeeze out the excess liquid.

Remove puff pastry from refrigerator about 10 minutes before processing and preheat oven to 220 °C.

Fry onion and garlic in oil. Add pumpkin, season with salt, pepper and cumin, deglaze with vinegar and steam until soft, about 5 minutes.

Allow filling to cool slightly and mix with yolk and chopped pumpkin seeds.

Unroll puff pastry on baking sheet and spread filling in the middle of the pastry. Brush the edge of the dough with beaten egg and overlap the ends of the dough by about 2 cm so that the end sticks together. Brush again with beaten egg.

Bake the pumpkin strudel in the oven on the middle shelf for about 35 minutes until golden brown.

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