Ideas from the "value chef"
Pumpkin strudel
with a mild mustard cream
With our three new fresh spelt doughs and a little inspiration you can conjure up all kinds of things, for example this delicious strudel. Just right for the colder season.
Preparation time: approx. 25 min.
Baking time: approx. 20-25 min.
Ingredients for 2 strudel
1 pck. MOIN Spelt Strudel Dough Vegan
ca. 500 g Hokkaido pumpkin
1 small onion
1 garlic clove
1/2 tsp curry powder
0,25 l orange juice
1/2 bunch of parsley, chopped
salt & pepper
1 tbsp olive oil
3 tbsp breadcrumbs
Ingredients mustard cream:
200 g sour cream (alternatively soy cream)
1 tbsp grainy mustard
salt & pepper
1 tbsp olive oil
some parsley, chopped
Preparation
1. Wash the pumpkin, quarter and remove seeds. Roughly grate 1/3 of the pumpkin and dice the rest. Peel and chop the onion and garlic.
2. Heat olive oil and sauté the pumpkin, onion and garlic. Season with curry powder, salt and pepper. Add orange juice and cook the pumpkin until soft.
3. Mash the pumpkin with a blender to a chunky puree, let it cool down and stir in the parsley.
4. Roll out the strudel dough. Cut the dough and baking paper in half. Spread the filling on the lower third of the shorter side of each dough half, leaving 2-3 cm free along the edges. Sprinkle with grated pumpkin.
5. Fold the edges left and right and roll up the strudel firmly with the help of the baking paper. Place both strudels with the baking paper on a baking tray with the seam facing down. Cut off excess baking paper. Brush strudels with olive oil.
6. Bake at 200°C in a preheated oven for approx. 20-25 minutes until golden brown. Allow to cool down a little.
7. To make the mustard cream, mix all its ingredients together and serve with the pumpkin strudel.