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October Recipe: Pumpkin and Poppy Seed strudel

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Pumpkin strudel on a white plate.
© Suzan Gabrijan

Pumpkins are plentiful and easily accessible, but they are also packed full of nutrients, which makes them a real autumn luxury. Containing zinc, potassium, magnesium, copper, iron and calcium, pumpkins help boost the metabolism. They also contain vitamins C, B1, B2, B5, B6 and E and numerous carotenoids, which give them their orange colour.

COOKING TIME
45 minutes

PORTION
4 persons

INGREDIENTS

  • 0.5 kg orange pumpkin or (even better) butternut squash
  • salt
  • 150 g ground poppy seeds
  • 200 g sour cream
  • 150 g caster sugar
  • 1 lemon
  • 50 g butter
  • 1 roll of filo pastry

Preheat the oven to 200°C. Peel the pumpkin and coarsely grate the flesh. Season lightly with salt and leave to stand for 15 minutes. In the meantime, mix the ground poppy seeds, sugar, sour cream and the peel and juice of the lemon in a bowl. Unroll the filo pastry, coat with melted butter and cover with another layer. Arrange the squeezed pumpkin pieces over the top and drizzle with the poppy seed filling. Gentle roll the strudel and bake in the oven for 20 minutes. Before serving, dust the strudel with caster sugar. This dish goes well with mulled wine.

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