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500 g pumpkins
4 strudel dough sheets
2 tablespoons pumpkin seeds
1/2 onion
1 tablespoon finely chopped parsley
160 g fresh curd chees (topfen)
30 g soft butter
2 eggs
160 g sour cream
50 g plain flour
salt, pepper, ground nutmeg
caraway, butter, oil
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Peel pumpkin, if needed, remove seeds, grate, add salt and allow it to rest for 15 minutes. Roast pumpkin seeds in little oil until crispy. Peel onion and sweat in oil together with parsley. Add pumpkin and saute on a low heat. Season with salt, pepper and caraway and cool.
Separate the yolks from the egg whites, cream butter with salt and nutmeg, fold in curd cheese, yolks, pumpkin and pumpkin seeds. Beat egg whites until stiff. Add sour cream into the mixture. Fold in beaten egg whites and flour.
Brush one dough sheet with melted butter, put on the second sheet and also brush with butter. Now spoon half of the pumpkin mixture onto the lower half of the sheet, wrap both ends and roll in the strudel. Now prepare the second strudel in the same way. Grease a baking tray, preheat the oven and bake at 180° C for about 45 minutes.
A herb-cream sauce goes very well with this strudel:
Mix 1/4 l sour cream with 2 tablespoons finely chopped herbs (thyme, basil, parsley etc.) and season to taste with garlic, salt and pepper.