Sauté the chopped onions in hot olive oil, add sweet cream and reduce by half. Mix with half of the cooked broccoli. Mix with yolks, nutmeg, salt, pepper, remaining broccoli florets and toasted pignoli. Spread the prepared strudel dough on a floured cloth and brush with melted butter. Spread the mixture on the strudel sheet and roll it into a strudel as narrow as possible. Brush with egg and bake in a preheated oven at 170 °C.