Sweet Pumpkin Strudel

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INGREDIENTS:
SHORTCRUST PASTRY
  • 250 g flour
  • 150 g cold butter
  • ca. 3-4 tsp iced water
  • salt

    FILLING
  • 2 cups pureed pumpkin
  • 3 eggs
  • 1/2 tsp cinnamon
  • 3/4 cup single cream
  • 1 cup cane sugar or brown sugar


    DIRECTIONS:
    SHORTCRUST PASTRY
    Using the flour, make a mound on a wooden board and add a pinch of salt.
    Quickly work the iced water and butter into the flour.
    Leave the pastry to rest for half an hour.

    FILLING
    Peel, deseed, wash and cube the pumpkin.
    Cook until soft and puree.
    Leave to drain on a cloth.
    Season with salt and spices.
    Beat the eggs until foamy, mix in the sugar before adding the cream. Line the baking form with the pastry, add the filling and bake at 180 °C for approximately 40 minutes.
    Serve hot or cold with or without single cream.



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