Sweet pumpkin strudel

Last winter I made savory pumpkin strudel so this winter it was turn to make sweet pumpkin strudel.
Hokkaido is the pumpkin in question, no surprise here!

And as this pumpkin is delicious as it is I thought a bit of cinnamon, ground hazelnuts and sugar would be more than enough to add to the filling.

So the only thing left to "play" with was the strudel dough. I decided to add the spices I usually use when making Swedish gingerbread cookies (cinnamon, ginger, cloves and cardamom) in the dough.
I just loved the idea of pumpkin being enclosed in dough that tastes like gingerbread. And as I have never seen a strudel with other than plane-wheat strudel dough I liked the idea even more.

However I was not sure if the gluten would like this spice addition, and if it would be possible to stretch the dough thinly. But it worked! I stretched it very thin without any problems. And the strudel, that stands for all the great things about the fall and winter, turned out fantastic!

Sweet pumpkin strudel
serves 6
450 gr Hokkaido pumpkin

1 dl toasted and ground hazelnuts
1/2 dl sugar
1/2 tsp ground cassia cinnamon

1,5 dl bread flour
1/2 tsp ground cassia cinnamon
1/4 tsp ground cardamon
1/4 tsp ground cloves
1/2 tsp ground ginger
pinch of salt
1 tbsp oil
4 tbsp warm water

2 tbsp melted butter for brushing the dough

Make the strudel dough and let it rest for an hour. When 30 minutes are left start preparing the filling. Wash the pumpkin, cut in half and clean from seeds. Cut each half in thicker slices and then cut each slices thinly. Add hazelnuts, sugar and cinnamon.

Preheat the oven 175 C. Stretch the strudel dough and brush with butter. Spread the pumpkin filling over half of the strudel sheet, leaving 5 cm around the edges. Fold in the edges and with help of the cloth roll the strudel.

Brush with butter and bake for about 50 minutes. This strudel tastes even better the next day!