Pumpkin strudel

Ingredients for 6 servings:

• 300 g flour, smooth
• 3 tbsp oil
• 1 pinch of salt
• 200 ml water
• 1,000 g pumpkin flesh, sliced
• 100 g bacon (belly bacon), diced
• some oil
• 1 onion(s)
• some vinegar
• 1 bunch of parsley
• 2 garlic cloves
• 1 tsp paprika powder
• 1 tbsp Tomato paste (parade ice cream pulp)
• 125 g crème fraîche
• some flour
• extra salt
• some pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Knead the dough ingredients into a strudel dough. Brush with oil, cover, and let rest for one hour. Roughly grate the pumpkin flesh. Dice the bacon. Finely chop the onion, garlic, and parsley. Sauté the bacon cubes until translucent. Add the chopped onion and garlic and sauté. Stir in the tomato paste and fry until tender. Remove from the heat and season with paprika. Deglaze with a splash of vinegar. Add the pumpkin, season with salt, and stir well. Dust with a little flour and sauté until soft. Finally, stir in the crème fraîche. Leave on the heat until all the liquid has evaporated. Roll out the strudel dough. Brush with oil. Spread the filling over the bottom third. Roll up the strudel. Place on a greased baking sheet and bake at 180°C for about 45 minutes.