Kürbisstrudel: Savory Pumpkin Strudel

5 from 1 vote

Kürbisstrudel: Savory Pumpkin Strudel

If you're like me and always craving the tastiest, seasonal veggies, then this savory, flaky pumpkin strudel is made for you.

Prep Time1

Cook Time1

Total Time2

Course: Brunch, Dinner, Lunch, Main Course

Cuisine: Austrian, German

Keyword: authentic strudel recipe, pumpkin brunch recipe, pumpkin lunch recipe, pumpkin pastry recipe, pumpkin quiche recipe, pumpkin strudel recipe, savory pumpkin recipe, savory strudel recipe, Strudel recipe

Servings: people

Calories: 606kcal

Ingredients

Strudel Dough

250 g flour plus extra for rolling out
2 g salt
1 egg
100 ml lukewarm water
20 ml sunflower oil plus extra (about ½ cup) for soaking the dough
30 g butter
pinch nutmeg and salt

Pumpkin Strudel Filling

2 eggs
70 g flour
200 g sour cream
1 yellow onion
200 g greek yogurt I used 2%
500 g pumpkin I used a carnival squash
salt and pepper
1 tablespoon fresh, chopped parsley plus some extra for garnish

Instructions

Strudel Dough

Combine the strudel ingredients (except butter and nutmeg) and knead for a couple of minutes until you have a smoothm elastic dough. Place the dough ball in a bowl and pour sunflower oil over it to come up to half of the dough ball's height. Cover and let rest for 30 minutes at room temperature.
When ready to fill, spread out a clean linen towel on your countertop and dust it in flour. Remove the dough ball from the oil bath, roll it in flour to cover all sides, then using a rolling pin, roll it out to cover the entire towel. Cut it in half. Melt the nutmeg with the butter and salt, the brush one half of the strudel dough with some of the butter and place the other half on top. Cut the dough in half again. You will now have two strudel doughs to fill.

Strudel Pumpkin Filling

Wash, peel, deseed and grate the pumpkin or squash. Fine dice the onion. In a large skillet, heat 1 tablespoon of butter over medium heat, and sauté the onion with the chopped parsley until the onion is translucent. Add in the grated pumpkin and cook for a couple of minutes or until the pumpkin is softened. Season to taste with salt and pepper and a little cayenne pepper (optional). Set aside and allow to cool completely.
Combine the sour cream, greek yogurt and egg yolks and add in the cooked pumpkin mixture. Fold in the flour. Beat the egg whites and fold in as well.

Pumpkin Strudel Assembly

Add the filling to the middle of each rolled out strudel dough, tuck in the shorter sides, then roll the strudel and close the seam using some of the melted butter. Transfer to a baking sheet lined with parchment paper, seem side down. Brush with remaining butter. Bake at 355 degrees F (180 degrees C) for 45 minutes (conventional setting) or until the crust is starting to brown (may need to add some time). Serve with a salad (I made a simple cucumber salad).

Nutrition