Sunday November 2nd, 2014
Pumpkin strudel
Pumpkin strudel
For 4 large pieces:
For the dough:
500 g flour
1 cup warm water
3 tablespoons raw sugar
3 tablespoons oil
1 teaspoon vinegar
a pinch of salt
Mix all ingredients and knead for a few minutes. The dough should be elastic but soft. Put it in a bowl, cover with plastic wrap or a clean kitchen towel and let it rest, at room temperature, at least 30 minutes.
Meanwhile prepare the filling.
For the filling:
8 cups grated pumpkin
3 tablespoons raw sugar
2 tablespoons oil
Heat the oil in a large saucepan, add the grated pumpkin and sugar and fry , stirring occasionally, until the pumpkin has softened slightly (approx. 10 minutes).
Pumpkin strudel
Divide the dough into four equal parts.
Sprinkle a little flour on the work surface and roll the dough lengthwise, using a rolling pin, to a thickness of 3-4 mm.
Add 1/4 of the amount of pumpkin, close the ends and roll.
Pumpkin strudel
Grease an oven tray and put the strudels in it.
Pumpkin strudel
Brush them with a little bit soy milk for a nice color.
Bake them in the preheated oven, on medium heat (175 C) for about 30-40 minutes.
Serve warm (if they get colder the dough harden).
Note: you can also use filo dough.
