Pumpkin Strudel

Try this delicious cake recipe:

Defrost puff pastry.

Peel pumpkin generously, scrape out the insides. Coarsely grate flesh (household grater, coarse side). Peel and finely dice shallots. Peel ginger and grate finely.

Cream butter in a frying pan. Add shallots and pumpkin, stir in sugar and sauté until soft, about 6 minutes. Add ginger and juice of one lemon and season with salt and cayenne.

Roll out each puff pastry piece on a lightly floured surface to a 19×15 cm rectangle. Mix the egg and brush the pastry pieces with it. Leave a little egg.

Spread the pumpkin filling evenly lengthwise on the center of the dough. Fold the top and bottom ends of the dough over the filling from the long side. Turn strudel on seam side to the other side and press the two end pieces together with the tip of a fork.

Place pumpkin strudel, seam side down, on a baking sheet lined with parchment paper. Brush with remaining egg and prick top side a few times with a fork. Bake in a heated oven at 220 degrees on the 2nd rack from the bottom for 20 minutes (gas 3-4, convection oven 20 minutes at 200 degrees).

To serve, cut each strudel piece diagonally into slices with a serrated knife.

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