Halloween dishes

Sweet Pumpkin Strudel

By Tolhurst Organic Published: October 27, 2015

    This a traditional Moldovan dish. For a vegan version just omit the eggs. I can assure you that the strudel will be just as delicious, if not crispier!



    1. Roll out the pastry sheet and thin it out as much as you can, using a rolling pin. Use some flour to sprinkle and avoid the pastry sticking to the surface.
    2. Brush the four edges with the beaten egg. Spread the grated pumpkin in an even layer leaving the edges clear. Sprinkle the sugar.
    3. Roll the pastry into a log, making sure the far end edge remains at the bottom of the log. Seal the side edges and put in a baking tray lined up with baking parchment.
    4. If using, brush the top with the rest of the beaten egg. Make several holes with a fork, to let the steam get out when it builds up.
    5. Bake in a hot oven at 250 degrees C, mark 7 for about 35-40 minutes. This depends on your oven. Check from time to time to make sure it does not burn.
    6. Take the tray out of the oven and let cool for a while. Cut the strudel into slices of 3 cm thick and sprinkle with vanilla flavoured icing sugar. Serve warm or cold, with coffee or tea.
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