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4 servings


    filling
  • 30 g butter
  • 2 shallots chopped
  • 300 g pumpkin without shell, cut into cubes
  • 1/2 decilitre white wine
  • 1 decilitre vegetable stock
  • salt, pepper
  • cayenne pepper (a little bit)
  • 1 clove of garlic pressed
  • 150 g mature Emmentaler AOC cut into small cubes
  • 40 g breadcrumbs

  • 300 g dough sheets for strudel

  • butter for the baking tray
  • 1 egg whisked


  • For the filling, steam the shallots in butter until translucent, add pumpkin, steam briefly, deglaze with white wine, add vegetable stock and steam until pumpkin is semi-soft.
  • Remove from fire, season and let cool off a bit. Then mix with cheese cubes and breadcrumbs.
  • Spread filling on dough, leaving a rim of 5 cm.
  • Use a towel to roll up the dough, close ends and lay strudel on a buttered baking tray. Spread with egg, use a fork to poke holes into dough and bake in the preheated oven at 200° C for about 30 minutes.

Tip: Serve with steamed tomato cubes.