Knead a strudel dough from the dough ingredients. Brush with oil and rest for an hour with the lid closed.
Coarsely grate the pumpkin flesh. Cut the bacon into cubes. Chop the onion, garlic and parsley.
Sauté the bacon cubes until translucent. Add the minced onion and garlic and sauté. Add the tomato paste. Roast. Remove from heat and pepper. Extinguish with a splash of vinegar. Add the pumpkin, season with salt and mix well. Dust with a little flour and steam until soft. Finally, mix in the crème fraîche. Cook until all the liquid has evaporated.
Pull out the strudel dough. Brush with oil. Spread the filling evenly on the lower third. Roll up the strudel. Place on a greased baking tray and bake at 180 °C for 45 minutes. Keep brushing with oil.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!