Pumpkin strudel

Ingredients for 4 servings:

• 100 g onion(s), finely diced
• 40 g butter
• 80 g flour, smooth
• 600 g pumpkin flesh (Hokkaido), peeled, pitted and grated
• 3 tomatoes, peeled, pitted and diced
• 1 egg(s), beaten, for brushing
• ⅛ liter sour cream
• 20 g Parmesan
• e.g. garlic, crushed
• e.g. Mediterranean herbs (oregano, rosemary, basil)
• n. B. Salt
• n. B. Nutmeg
• possibly oat flakes if needed
• n. B. chives
• n. B. Flour for the work surface
• n. B. Oil for the baking tray
• 200 g flour, smooth
• 20 g pumpkin seed oil
• 1 egg(s)
• 1 pinch of salt
• some water, lukewarm
• n. B. Flour for the work surface or ready-made strudel sheets for 2 strudels
• 1 egg(s), beaten

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Knead all the dough ingredients into a smooth dough, then cover and let rest for 30 minutes. Then halve the dough (for two strudels), roll out on a floured surface and stretch out thinly, or prepare the finished strudel dough according to the package instructions. Meanwhile, for the filling, fry the onions in butter until translucent. Mix the flour into the pumpkin and fry briefly with the onions. Then add the tomatoes, egg, sour cream, Parmesan cheese, garlic, and herbs, and season with salt and nutmeg. If the mixture is too runny, you can add oatmeal. Brush two-thirds of the strudel dough with this mixture, roll up the strudels, and place them on a greased baking sheet. Brush with beaten egg. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes.