Pumpkin strudel with sage
Heart-warming pumpkin strudel with sage, lentils and white cheese.
- 75 g dried lentils dupuis
- 1 bottle gourd approx. 1.1 kg
- 2 el traditional olive oil
- 1 toe garlic
- 4 twig fresh sage leaf only the leaves
- 2 tl ground cinnamon
- 3 medium sized egg
- 150 g white cheese 45 paste
- 275 g roll fresh puff pastry
- 40 g pumpkin seeds container 100 g
Cook the lentils in 20 minutes until al dente. Drain and drain well.
In the meantime cut the pumpkin in half lengthwise. Remove the seeds and the stringy inside and cut off the skin with a sharp knife.
Cut the flesh into cubes of 1 x 1 cm.
Preheat the oven to 200 ° C.
Heat the oil in a pan and fry the pumpkin for 3 minutes on medium heat. In the meantime, finely chop the garlic and sage.
Add with the lentils and cinnamon to the pumpkin and cook for 3 minutes on low heat. Turn off the heat and let cool for 10 minutes.
Beat the eggs in the meantime. Crumble the cheese and stir through the egg.
Mix with the pumpkin mixture and season with pepper and salt. Split the last egg and beat the egg yolk.
Roll out the puff pastry into a piece of 60 x 24 cm. Halve in the length. Cut each bar in width into 4 equal pieces, so that you have 8 equal pieces.
Place half of the slices on a baking tray covered with parchment paper. Divide the pumpkin mixture over it, but keep the edges of the slices free.
Brush the edges with egg yolk. Cover with the rest of the slices of puff pastry. Press the sides with a fork.
For each strudel, stick a star shape in the top of the dough. Brush the strudels with the rest of the egg yolk.
Sprinkle the pumpkin seeds and the rest of the cinnamon over it. Fry the strudels in the oven for about 30 minutes until golden brown and done. Yummy! .
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