Pumpkin Cup Strudel

Ingredients for 1 servings:

• 1 pack of strudel sheets
• 300 g pumpkin flesh, cut into small cubes
• 4 slice(s) toasted bread, cut into cubes
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp tomato paste
• 250 g QimiQ
• 250 g cream cheese
• 1 egg(s)
• 2 tbsp cornstarch
• 3 tbsp butter, melted
• 1 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the onion and garlic in a pan, add the tomato paste and pumpkin, and fry. Season with salt and pepper and let cool. Stir in the QimiQ until smooth, then add the cream cheese, egg, and cornstarch and mix well. Season the QimiQ cream cheese mixture with salt and pepper. Mix in the toast cubes, cooled pumpkin, and parsley. Unfold the strudel sheets, cut into 4 squares, and brush each square with butter. Line 6 buttered cups with them (2-3 sheets per cup). Pour the mixture into the cups, fold the dough over, brush with butter, and place on a baking sheet. Bake in a preheated oven at 160°C (convection oven) for 40 minutes. Let cool briefly and serve. The strudel tastes great hot or cold and can easily be reheated.