Hearty Pumpkin Strudel with Almond Kernels

For the dough, mix flour, oil, egg yolk and 60 ml lukewarm water. Then knead for about 5 minutes and form into a ball. Grind the ball with circular movements until the surface is smooth. Cover with foil and rest in a warm place for about 30 minutes. Peel and core the pumpkin, coarsely grate the flesh. Peel and chop garlic cloves. Also chop rosemary needles. Sauté garlic, rosemary and almond slivers with half the butter. Add pumpkin and raisins. Season with salt, pepper and paprika powder. Saute over medium heat for 6-8 minutes until tender. Cool. Coarsely chop ricotta and stir in.

Lay out a large dishcloth on the kitchen table, dust with flour. Roll out the strudel dough into a rectangle, then roll out thinly on all sides by hand. To do this, reach under the dough with the floured back of your hand, then reach under the dough with the second back of your hand and carefully pull towards the edge of the table. Repeat from all sides until dough is very thin. Cut thick edges of dough into small pieces. Brush dough with remaining melted butter.

Lengthwise 1/3 of dough sprinkle with grated almond kernels. Spread filling evenly on top, spread sour cream or crème fraiche on top of filling. To roll up, lift the tablecloth and roll up the strudel (towards the free side of the dough).

Place seam side down on a greased baking sheet, brush with butter and bake in a heated oven at 190 degrees Celsius (U: 170 degrees /G: Stufe

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