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Image 0 - Pumpkin and pear strudel
Image 1 - Pumpkin and pear strudel
Image 2 - Pumpkin and pear strudel

Pumpkin and pear strudel

DOWNLOAD THE FULL RECIPE HERE

Preparation:

Initial steps:

  • Sieve the flour for the pastry;
  • Toast the pumpkin seeds with no added fat;
  • Clean the pumpkin;
  • Peel the pears and cut them into quarters, then brush them with lemon juice;
  • Great the orange rind.


Pastry:

  • Make a well in the centre of the flour;
  • Add the salt, water and oil;
  • Work it together thoroughly until you have a smooth and homogeneous mixture;
  • Shape it into a ball and leave it to rest for at least 1 hour.

Filling:

  • Grate the pumpkin and pears with a rösti grater;
  • Brown it all in a little butter in a non-stick pan for approx. 10 minutes;
  • Add salt, pepper and the orange rind;
  • Leave to cool;
  • Mix in the ricotta, eggs, almonds, flour and sugar.

Final steps:

  • Preheat the oven to 180 °C;
  • Roll out the dough as thinly as possible;
  • Fill the strudel, scattering pumpkin seeds over the mixture, and roll up;
  • Place the strudel on an oven tray lined with baking parchment and brush with melted butter;
  • Bake in the oven for approx. 50 minutes.

Plating up:

  • Serve with vanilla sauce on the side.


N.B.: the mixture should be dry. Add more almonds or flour if it is too wet.

A recipe reworked by the SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).