Pumpkin and pear strudel - The recipe

Preparation:

Initial steps:

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

Pastry:

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

Filling:

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

Final steps:

1. Preheat the oven to 180 °C.
2. Roll out the dough as thinly as possible.
3. Fill the strudel, scattering pumpkin seeds over the mixture, and roll up.
4. Place the strudel on an oven tray lined with baking parchment and brush with melted butter.
5. 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.