John Myers
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Styrian Pumpkin Strudel with Roasted Pumpkin Seeds As Austrian Delicacy
The perfect styrian pumpkin strudel with roasted pumpkin seeds as austrian delicacy recipe with a picture and simple step-by-step instructions.
- 600 g Pumpkin meat
- 1 piece Leek
- 3 piece Carrots
- 1 piece Fresh onion
- 1 piece Clove of garlic
- 1 piece Celeriac
- 1 piece Puff pastry roll
- Pumpkin seeds fresh
- Salt
- Pepper
- 1 pinch Freshly grated nutmeg
preparation
- Peel the pumpkin (Hokkaido, butter squash, etc.), onion, garlic and carrots. Clean the pumpkin (remove the seeds) and cut into cubes. Finely chop a handful of pumpkin seeds.
preparation
- Boil the peeled and diced pumpkin (I used a butter pumpkin) together with the onion, garlic, leek, 2 stalks of celery and carrots in water until soft.
- Design the carrots, celery and leek, drain the stock (do not discard).
- Puree the pumpkin, onion and garlic with a little stock.
- Mix in a handful of chopped pumpkin seeds, season with salt and pepper and finally stir in a pinch of nutmeg. Let cool down (this way the mass becomes more solid).
- Toast another handful of pumpkin seeds with a little oil.
- Roll out the dough, spread the pumpkin puree in the middle along the length. Sprinkle with some of the toasted seeds. Roll it up and poke a few holes in the dough with a pointed knife.
- Bake in the preheated fan oven at approx. 160-180 degrees for 15-20 minutes.
- Scatter the rest of the roasted kernels over the strudel.
Serving suggestion
- As a main course with a herb sauce or as a hearty accompaniment to autumn meat dishes.
alternative
- Place the leek and carrots lengthways on the pumpkin mixture / pumpkin puree, then fold in the batter and bake. You can also use strudel or tart dough instead of puff pastry.
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