Savory sweet minced pumpkin strudel

Ingredients for 4 servings:

• 2 packs of puff pastry, fresh
• 500 g minced beef or lamb
• 2 onions
• 2 garlic cloves
• 2 cups cream cheese paprika chili
• 500 g Hokkaido pumpkin(s)
• 120 g sugar
• 2 tbsp water
• 200 g mozzarella, grated
• 1 egg yolk
• 1 dash of cream
• 2 tbsp oil
• salt and pepper
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Beef or lamb

Cut the pumpkin into small cubes or rectangles. They should not exceed a thickness and length of about 2 cm. Combine the pumpkin cubes with the sugar and 2 tablespoons of water (adding another 1 tablespoon if necessary to prevent burning). Heat briefly on full heat, then simmer uncovered over medium heat for about 15 minutes. Stir occasionally. The pumpkin should still be chunky; shorten the cooking time if necessary. Finely dice the onions and garlic and set aside separately. Heat a pan with the oil and fry the minced meat until crumbly. When the minced meat starts to crumble, add the onions and fry for about 5 minutes. I always do this on the highest heat so that the water from the meat evaporates. Now add the garlic and fry for 1 minute. Turn off the heat and mix in the 2 cups of cream cheese. Then transfer the mixture to a bowl and let cool. Season with chili, salt, and pepper if desired. By then, the pumpkin is usually done. Spread this out on a plate and let it cool. Separate the egg and whisk the egg yolk with a dash of cream. Remove a sheet of puff pastry from the packaging and unroll it. Spread half of the minced meat mixture thinly over it, leaving about 2 cm of one long end unused. Spread the pumpkin over the minced meat mixture. Finally, sprinkle 50g of grated mozzarella on top. Brush the unused end with egg yolk. Now roll up the puff pastry from the longer side. Seal the ends and place them on the baking sheet. Pull carefully or line them evenly with baking paper. Repeat with the other puff pastry. Once both rolls are on the baking sheet, brush egg yolk all over them. Then season each roll with salt, pepper, and chili. I use mills here and lightly rub them over them. Finally, spread the remaining 50g of grated mozzarella on each roll. Bake in a preheated oven at 180°C (fan oven) for 30 minutes.