Pumpkin strudel

Pumpkin and fresh sage are a perfect match. And adding sour cream and hazelnuts makes this strudel a perfect-pumpkin-strudel.

I used sour cream but I believe any kind of creamy cheese like, ricotta, mascarpone, quark, will work fine as well. Semolina takes up all extra moisture that the pumpkin and cheese release when baking.

Phyllo dough can be used as well but homemade strudel dough is easier to handle and does not dry as fast as the phyllo.

Pumpkin strudelserves 6
350 gr pumpkin, I used hokkaido
1 dl sour cream
50 gr grated Gruyère cheese
2 tsp fresh sage, chopped
1,5 tbsp semolina
1/2 dl hazelnuts, roasted and chopped
salt and pepper

one homemade strudel dough or 4 phyllo sheets

30 gr melted butter for brushing the strudel

Dice pumpkin, add the rest of the ingredients and blend well. Brush the strudel sheet with melted butter and spread the filling along one short side, leaving a 5 cm empty edge and 5 cm on the two long sides of the strudel dough as well (see picture).

You can also make two thinner strudels if you prefer. Cut the dough in two and do the same as above.
Fold in the dough edges of the sides, and then roll the strudel with the help of the cloth until you use all the dough. Brush the strudel with butter on the top and bake in a preheated oven 200C for about 30 minutes.