Hearty Pumpkin Strudel

For the Hearty Pumpkin Strudel, peel, wash and finely dice the onion. Grate the pumpkin flesh and squeeze. Cut bacon into small pieces.

Peel garlic clove and finely chop with a small piece of chili pepper. In a large frying pan, heat vegetable oil and sauté diced onion, add bacon and sauté.

Add shredded pumpkin, garlic, chili pepper, season with salt, pepper and cumin and saute until soft. Remove the pan from the heat and let the pumpkin mixture cool.

Put the pumpkin filling in a bowl, add eggs (keep 1 yolk, it will be used to coat the pumpkin strudel), walnuts and parsley, stir everything well and let it sit for 30 minutes.

Grease a baking dish ( 22 cm diameter) with melted butter. Roll out the filo pastry. Brush each sheet with cooking oil neutral in taste, spread the pumpkin filling on it and roll it up loosely.

Then press the filo dough with your hands from the edge to the center so that it becomes wrinkled. Spiral the rolls into the baking dish.

Mix the egg yolk with 1 tablespoon of water and 1 tablespoon of oil, brush the pumpkin strudel with it and bake the Hearty Pumpkin Strudel in a preheated oven at 180 degrees for about 25-30 minutes until golden brown.

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