Pumpkin Strudel
A classic German dessert made with a flaky pastry crust, filled with a sweet pumpkin and caramelized onion filling.
Ingredients
- ●1 cup Pumpkin pureeCanned or fresh, cooked and mashed
- ●1/2 cup Caramelized onionsCooked until dark brown and sweet
- ●2 cups All-purpose flour
- ●1/2 cup Cold unsalted butter
- ●1/4 cup Greek yogurt
- ●2 tablespoons Granulated sugar
- ●1/4 teaspoon Salt
- ●1 Egg, beaten
- ●1 sheet Puff pastry, thawed
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large mixing bowl, combine pumpkin puree, caramelized onions, flour, sugar, and salt. Mix well.
- 3
In a separate bowl, whisk together yogurt and egg.
- 4
Add the yogurt mixture to the pumpkin mixture and mix until smooth.
- 5
Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
- 6
Spoon the pumpkin mixture onto one half of the pastry, leaving a 1-inch border around the edges.
- 7
Brush the edges with beaten egg and fold the other half of the pastry over the filling.
- 8
Press the edges to seal and use a knife to cut a few slits in the top to allow steam to escape.
- 9
Brush the top of the strudel with egg and sprinkle with sugar.
- 10
Bake for 25-30 minutes, or until golden brown.
- 11
Let cool for 10 minutes before serving.