Sbrinz AOP strudel with pumpkin
Sbrinz AOP strudel with pumpkin
For 6–8 persons
Preparation: approx. 50 minutes
Baking: approx. 40 minutes
Parchment for the baking tray
Filling
– 1 clove of garlic, finely sliced
– 200 g pumpkin flesh, e.g. red kuri or butternut, in approx. 1-cm cubes
– 1 tbsp butter
– 2–3 tbsp of water
– 100 g baby spinach
– Salt, pepper
– 100 g Sbrinz AOP, finely crumbled
– 1 sheet pizza dough, 570 g, rolled out to a rectangle, 25 × 32 cm
– Flour for rolling
– 1 egg, whisked
– 2 tbsp breadcrumbs
– 40 g butter, in equally sized cubes
– 1–2 bunches of sage, leaves plucked
– 20 g pumpkin seeds
– 40 g Sbrinz AOP, shaved
Filling
Gently sauté garlic and pumpkin in butter. Add water, cover and stew for approx. 5 minutes. Add the spinach, allow it to wilt and boil down the liquid. Season, allow to cool. Mix in Sbrinz AOP.
Shaping
Roll out the dough on a little flour to make it slightly thinner, place on a kitchen cloth. Spread the filling over about 2⁄3 of the dough, leaving a margin of approx. 4 cm on each side. Fold the narrow sides just over the filling. Roll up into a strudel using the cloth. With the seam facing downwards, place it on the prepared baking tray. Brush with egg and sprinkle with breadcrumbs.
Baking
Bake for 35–40 minutes on the second lowest level of the oven preheated to 200°C.
Serving
Melt butter in a frying pan, add sage and seeds, fry until butter is brown and leaves are crisp. Cut strudel into slices, then drizzle sage butter and scatter Sbrinz over them.
