Pumpkin and pear strudel - The recipe

DOWNLOAD THE FULL RECIPE HERE

Preparation:

Initial steps:

• Sieve the flour for the pastry;
• Toast the pumpkin seeds with no added fat;
• Clean the pumpkin;
• Peel the pears and cut them into quarters, then brush them with lemon juice;
• Great the orange rind.

Pastry:

• Make a well in the centre of the flour;
• Add the salt, water and oil;
• Work it together thoroughly until you have a smooth and homogeneous mixture;
• Shape it into a ball and leave it to rest for at least 1 hour.

Filling:

• Grate the pumpkin and pears with a rösti grater;
• Brown it all in a little butter in a non-stick pan for approx. 10 minutes;
• Add salt, pepper and the orange rind;
• Leave to cool;
• Mix in the ricotta, eggs, almonds, flour and sugar.

Final steps:

• Preheat the oven to 180 °C;
• Roll out the dough as thinly as possible;
• Fill the strudel, scattering pumpkin seeds over the mixture, and roll up;
• Place the strudel on an oven tray lined with baking parchment and brush with melted butter;
• Bake in the oven for approx. 50 minutes.

Plating up:

• Serve with vanilla sauce on the side.

N.B.: the mixture should be dry. Add more almonds or flour if it is too wet.


A recipe reworked by the SSSAT (Swiss Italian Tourism and Hotel Management School of Bellinzona).