Vegetarian pumpkin strudel

Ingredients for 1 servings:

• 2 rolls of topping dough (refrigerated shelf)
• 600 g Hokkaido pumpkin(s)
• 1 onion(s)
• Oil for frying
• n. B. Herbs of your choice
• e.g. salt and pepper
• n. B. Nutmeg
• 3 tomatoes
• 1 egg(s)
• 125 ml sour cream
• 20 g Parmesan, grated
• 100 g Emmental cheese, grated
• n. B. egg yolk
• e.g. sesame
• n. B. Black cumin

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash the pumpkin and peel the onion, then dice both. Then fry in hot oil. Season as desired and simmer for about six to eight minutes. Peel and dice the tomatoes, then add them, then simmer briefly. Then add the egg, sour cream, and grated cheese, and season to taste. Roll out the puff pastry sheets and spread with the mixture. Then roll them up and place them on a baking sheet. Brush with beaten egg yolk and sprinkle with sesame seeds and black cumin seeds. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes. Tastiest served lukewarm.