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Pumpkin strudel with sage
Heart-warming pumpkin strudel with sage, lentils and white cheese.
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Ingredients
Directions
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Cook the lentils in 20 minutes until al dente. Drain and drain well.
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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.
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Cut the flesh into cubes of 1 x 1 cm.
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Preheat the oven to 200 ° C.
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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.
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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.
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Beat the eggs in the meantime. Crumble the cheese and stir through the egg.
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Mix with the pumpkin mixture and season with pepper and salt. Split the last egg and beat the egg yolk.
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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.
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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.
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Brush the edges with egg yolk. Cover with the rest of the slices of puff pastry. Press the sides with a fork.
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For each strudel, stick a star shape in the top of the dough. Brush the strudels with the rest of the egg yolk.
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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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Nutrition
605Calories
Sodium30% DV710mg
Fat58% DV38g
Protein46% DV23g
Carbs13% DV38g
Fiber28% DV7g
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