Sweet Pumpkin Strudel with Cinnamon Sauce

Coarsely grate pumpkin flesh and mix well with brown sugar, vanilla sugar, cinnamon and ginger.

Dry roast crumbs in a coated pan, sprinkle in sugar and cinnamon and stir until golden brown.

Preheat oven to 190 °C. Line a baking tray with baking paper.

Place one strudel sheet on a kitchen towel, brush with melted butter. Place second strudel sheet on top.

Sprinkle two-thirds of the dough with half of the crumbs. Place half of the pumpkin filling on top of the crumbs. Drizzle the free part of the dough with melted butter.

Fold in side edges of dough, roll up strudel with the help of kitchen towel and place on baking sheet. Process the rest of the dough and the remaining filling in the same way.

Brush strudel with butter, bake in preheated oven at 160 °C for about 35 minutes and brush again with butter.

Cinnamon sauce: mix vanilla pudding powder with a little milk until smooth. Boil remaining milk with granulated sugar, vanilla sugar, salt and cinnamon bark. Remove cinnamon bark, pour in vanilla milk while stirring constantly.

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