Pumpkin Strudel

Pumpkin Strudel: a seasonal delicacy that combines the warm flavors of autumn with the crispy texture of delicate pastry sheets. This recipe is not just a dessert, but a story of taste, history, and tradition, bringing family and friends together around the table. Let's discover together how to prepare a perfect pumpkin strudel, step by step!

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8

Ingredients:
- 700-750 g peeled and grated pumpkin
- 2 packets of cinnamon sugar
- 1 packet of vanilla sugar
- 100 g sugar (adjust the amount according to personal preference)
- 4 tablespoons of sour cream
- 1 egg yolk
- 1 pack of phyllo dough (about 12 sheets)
- 3-4 tablespoons of oil (for mixing with sour cream)

Nutritional benefits:
Pumpkin is an excellent source of vitamin A, fiber, and antioxidants. It is filling yet low in calories, making it a perfect choice for those who want to enjoy a delicious dessert without compromising their diet. Additionally, cinnamon is known to help regulate blood sugar levels, adding not only flavor but also health benefits.

Preparation:

1. Preparing the pumpkin: Start by peeling and grating the pumpkin. It is important to have fresh pumpkin, as it will add moisture and flavor to the strudel. In a large bowl, mix the grated pumpkin with the two packets of cinnamon sugar, vanilla sugar, and regular sugar. Let the mixture sit for 15-20 minutes to allow the flavors to develop.

2. Preparing the sour cream mixture: In another bowl, combine the sour cream with the oil. This mixture will be used to brush the phyllo sheets, giving them a rich taste and crispy texture.

3. Assembling the strudel: Take the first phyllo sheet and brush it with the sour cream and oil mixture. Place a second sheet on top and repeat the process. Then, add a third sheet, continuing to brush each sheet with the sour cream mixture.

4. Adding the filling: After placing the three sheets, add the pumpkin mixture, ensuring you squeeze out any excess moisture from the pumpkin. This step is crucial, as overly moist pumpkin can make the strudel soggy.

5. Rolling the strudel: Roll the strudel tightly lengthwise, being careful not to tear the sheets. Repeat this process with the remaining sheets and filling.

6. Baking the strudel: Line a baking tray with parchment paper and place the formed strudels on it. In a small bowl, beat the egg yolk and brush each strudel with it, then sprinkle sugar on top for added crunch and sweetness. Bake the strudels in a preheated oven at 180°C for 40-45 minutes or until golden and crispy.

Serving:
The pumpkin strudel can be served warm or at room temperature. It is especially delicious alongside a scoop of vanilla ice cream or a dollop of fresh cream. Additionally, a cup of herbal tea or spiced mulled wine will perfectly complement the flavor of this wonderful dessert.

Variations:
To add extra flavor, you can include chopped nuts or ground almonds in the pumpkin filling, or even a pinch of ginger for a spicy note. You can also experiment with different types of sugars, such as brown sugar, which will give a more caramelized taste.

Frequently asked questions:
- Can I use canned pumpkin? Yes, but make sure it is well drained to avoid excess moisture.
- How can I store the strudel? It can be stored in the refrigerator in an airtight container for up to 3 days. Reheat it slightly before serving to regain its crispiness.
- Is this recipe vegan? You can make vegan variations using coconut oil instead of sour cream and a mixture of water with flaxseeds instead of egg yolk.

In conclusion, pumpkin strudel is a versatile, easy-to-make dessert full of autumn flavors. Start experimenting with this recipe and turn it into a family favorite. Enjoy!