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
If necessary, peel the pumpkin and remove the seeds.
Cut the pumpkin into thin stripes.
Peel the onion and also cut into small pieces.
Heat the pan, put some oil into it and fry the onion and the pumpkin strips.
Deglaze the veggies with the wine and steam gently
Season it with salt, pepper and rosemary needles.
Now remove the puff pastry from the fridge and roll it out carefully.
Take a bowl and mix together the pumpkin stripes with the cut Feta and also with some cut pumpkin seeds
Spread the pumpkin filling in the center of the puff pastry
Roll up the strudel gently, the dough should overlap one another on the underside.
Brush the strudel with milk and sprinkle with pumpkin seeds
Bake the strudel for about 30 – 35 minutes at 170°C.