Pumpkin Strudel

Name: Pumpkin Strudel - Ioana G.
Ingredients: 500 g sweet pumpkin; one egg yolk; butter the size of a walnut; 4 tablespoons granulated sugar; 2 packets of vanilla sugar; one for the pumpkin and one for powdered sugar (I used essence as I ran out of vanilla sugar at home); 500 grams of puff pastry; one egg yolk; powdered sugar for dusting on top (this is the filling amount for a 500; gram package of puff pastry).

Dessert - Pumpkin Strudel by Ioana G. - Recipia

Pumpkin Strudel – a delicious and comforting dessert, perfect for cool autumn evenings. This simple and quick recipe will help you achieve a strudel with flaky pastry and a sweet pumpkin filling, flavored with vanilla. Ideal to be served alongside a cup of tea or coffee, this dessert is sure to impress your loved ones. Preparation time: 15 minutes Baking time: 20 minutes Total: 35 minutes Number of servings: 8 Ingredients: - 500 g sweet pumpkin - 500 g puff pastry (preferably high quality) - 1 egg yolk - 50 g butter (about a walnut) - 4 tablespoons granulated sugar - 2 packets vanilla sugar (one for the filling and one for dusting) - Powdered sugar for decoration Step by step: 1. Preparing the pumpkin: Peel the pumpkin and grate it finely. Place it in a pan, add the granulated sugar and vanilla sugar. Over medium heat, stir constantly, adding the butter. Cook the pumpkin until the juice reduces and it becomes a thick mixture, about 10-15 minutes. Make sure to let it cool completely before using it, to avoid softening the dough. 2. Thawing the puff pastry: Take the puff pastry out of the freezer about 35 minutes before using it, to let it come to room temperature. If you are using a thicker dough, you can roll it out slightly with a rolling pin to make it thinner. 3. Forming the strudel: Divide the puff pastry into four equal squares. On each square, place a tablespoon of the pumpkin filling. You can form the strudel in various ways, but the simplest is to roll it up. Make sure to press the ends well with a fork to prevent the filling from leaking. 4. Baking: Preheat the oven to 180°C. Place the strudels on a baking tray lined with parchment paper. Brush each strudel with an egg yolk mixed with a little sugar to achieve a golden and shiny crust. Bake for 15-20 minutes or until they become golden brown and crispy. 5. Serving: Let the strudels cool slightly, then dust them with powdered sugar. They are delicious both warm and cold. You can serve them with a dollop of sour cream or a drizzle of caramel sauce for an extra touch of flavor. Possible variations: You can experiment with the filling, replacing the pumpkin with caramelized apples or pears. For extra flavor, add a pinch of cinnamon or nutmeg to the filling. Also, if you want to make a double dessert, divide the puff pastry in half and fill one part with pumpkin and the other with apples, using the same method. This pumpkin strudel is not only a quick dessert but also an excellent way to enjoy the taste of autumn. Savor every bite and enjoy the moments spent in the kitchen!

Pumpkin Strudel

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