Pumpkin Strudel with Walnuts and Cinnamon Toberries




Rating: 3.81 / 5.00 (83 Votes)


Total time: 45 min

Servings: 12.0 (servings)

Ingredients:












Instructions:

For the pumpkin strudel with walnuts and cinnamon tober, coarsely slice the pumpkin flesh, then steam in a saucepan with 2 tablespoons of butter for 15 minutes and cool well (IMPORTANT).

Then mix with nuts, sugar, cinnamon and lemon juice. Stir everything well and let it sit for about an hour. Preheat the oven to 160 degrees.

Cover a baking tray with baking paper. Roll out the puff pastry and spread with the cooled pumpkin-nut filling, roll up and brush with a little oil (or a beaten egg) and bake the pumpkin strudel with walnuts and cinnamon tober in the preheated oven at 160 degrees for about 40 minutes until golden brown.

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