Pumpkin Feta Strudel

Filling

• 1 onion

• 350 g Pumpkin (I use Butternut)

• 2 TS neutrales Pflanzenöl

• 25 ml Whitewine

• Salt & Pepper & Rosmarin

• 200 g Feta

• Pumpkin seeds

• puff pastry

Preparation

1. If necessary, peel the pumpkin and remove the seeds.

2. Cut the pumpkin into thin stripes.

3. Peel the onion and also cut into small pieces.

4. Heat the pan, put some oil into it and fry the onion and the pumpkin strips.

5. Deglaze the veggies with the wine and steam gently

6. Season it with salt, pepper and rosemary needles.

7. Now remove the puff pastry from the fridge and roll it out carefully.

8. Take a bowl and mix together the pumpkin stripes with the cut Feta and also with some cut pumpkin seeds

9. Spread the pumpkin filling in the center of the puff pastry

10. Roll up the strudel gently, the dough should overlap one another on the underside.

11. Brush the strudel with milk and sprinkle with pumpkin seeds

12. Bake the strudel for about 30 – 35 minutes at 170°C.