Strudel with pumpkin filling

Name: strudel with pumpkin filling
Total time: 40 min
Yield: 6
Ingredients: 1 egg beaten; 8 sheet filo pastry thawed; 50 gram butter molten; pumpkin seeds to sprinkle; sugar to sprinkle; 300 gram bottle gourd peeled, into cubes of approx. 1 cm; 2 Apple peeled, into cubes of approx. 1 cm; 1 teaspoon cinnamon powder; 1 teaspoon vanilla sugar; 50 gram currants violence in hot water; 1 teaspoon orange grater; orange juice

Try this strudel with pumpkin stuff

Ingredients

Directions

Preheat the oven to 200ºC.
Mix all the ingredients for the filling in a bowl. Mix in half of the egg.
Place the filo pastry under a damp cloth to prevent dehydration. Grease the baking paper, place a sheet of filo dough on top and brush the dough with butter. Place another sheet on top, brush with butter and repeat until there are 4 layers of filo pastry with butter on top of each other.
Spoon half of the pumpkin filling in the middle of the dough as a strip in width. Put the dough on both sides over the filling and push the roll gently so that the seam is underneath. So make a difference with the rest of the ingredients.
Place the rolls side by side on the baking sheet and brush them around with egg. Sprinkle with some pumpkin seeds or sugar if necessary.
Bake the strudel in the middle of the oven in about 20 minutes until golden brown. Allow to cool to lukewarm.
Sprinkle with cinnamon and cut into pieces.