Pumpkin strudel with feta

Ingredients for 4 servings:

• 125 g flour
• 1 egg(s)
• 2 tbsp water, lukewarm
• 1 tbsp oil
• Salt
• 1 small Hokkaido pumpkin(s)
• 2 stalk(s) leeks
• 1 piece(s) ginger, about the size of 2 walnuts
• 3 cloves garlic
• ½ chili pepper(s)
• 1 tsp salt and pepper
• 200 g feta cheese
• 4 tbsp pumpkin seeds
• 5 tbsp oil
• 3 tbsp oil
• 2 tbsp flour
• ⅛ liter vegetable broth
• ⅛ liter cream

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 55 minutes

Time-consuming, but worth it

For the strudel dough, whisk the flour with the salt, oil, and egg, then add enough water a spoonful at a time to make a smooth, but not sticky, dough. Brush with a little oil, cover, and let rest for at least 30 minutes. For the filling, wash the pumpkin, trim off any unsightly bits, halve, scrape out the seeds, and coarsely grate. Clean the leeks and cut into 2cm-thick rings. Peel the garlic and ginger and dice very finely. Finely slice the chili. Heat the oil, sauté the leeks with the ginger, garlic, and chili. Add the pumpkin segments, salt, and pepper, mix well, add a little water, and cook for about 10 minutes until al dente. Cut the feta into 5 even sticks. For the sauce, heat the oil, sweat the flour in it, slowly pour in the stock while stirring, bring to a boil, quickly add the cream, heat, remove from the heat and crumble in 1 stick of feta. Preheat the oven to 200°C (top/bottom heat), oil a baking dish. Divide the strudel dough into two pieces. Roll out one piece very thinly, place it on a tea towel, brush with oil, and sprinkle half of the pumpkin seeds over it. Spread half of the pumpkin filling evenly over it and place two sticks of feta crosswise at the bottom end. Lift the towel to roll up the strudel, press the ends together well, place with the end facing down in the dish, and brush with oil. Make the second strudel in the same way, place it next to the first, oil it, and pour the sauce over it. Bake at 200°C for 30 to 35 minutes. Let stand for 10 minutes before serving.