For a long time now, autumn has been my favorite season. Usually people look at me with surprise, they raise their eyebrows when I say this – because to them the depressing, rainy and cold season can’t possibly be a favorite (and maybe then I am depressed and sad as well?). And I just ignore it and keep loving my autumn…I think of autumn as of the beginning of a year. It is an association that I draw from childhood – because the new school year starts with the beginning of autumn, and for all of us this used to be a new page in our lives. New opportunities, new environment , new books and notebooks, new jeans for school, new haircuts… No matter how ridiculous the association is, well, when I think of fall I think of new jeans. Even today, I prefer to buy fall clothes, as early as the end of August I start to browse throught the new collections and fantasize about colder days. I love long sleeves and raincoats, hats and warm shoes, I love autumn walks and rustling leaves under my feet and the smell of roasted chestnuts in the air. Last night my roommate and I walked around late at night and you could just feel the smell in the air – not of chestnuts but of colder days – and it was cold, my nose was freezing, but it didn’t matter, autumn has arrived :)
This pumpkin strudel is quite standard, the only thing I do different then others is that I don’t bake it to be crisp but cremy and soft. It can be eaten sweet or salty, as you prefer – I like it salty. I hope you try it!
- 300 g flour + more for kneading
- pinch of salt
- 2 tablespoons oil (I put olive) + a little more for kneading and mold
- 150 ml warm water
- about 1 kg of pumpkin or squash
- 250 g of cottage cheese
- 100 ml sour cream + 100 ml for topping
- 1 egg + 1 egg for topping
- 2 tablespoons of bread crumbs or corn flour
- salt and pepper
- Put the flour with the salt put on the counter and make a dent in the middle. In it place the oil and a little water and start to connect the flour and liquid from the inside out. As you progress, add more water until you see that it's enough (you can make tis using a standalone mixer, as well).
- Knead a soft dough, it will be a little sticky, but it should be supple. Divide it into two pieces and let rest for 1 hour under a cloth.
- Clean and slice the pumpkin, salt a bit and let sit for about 20 minutes until it releases water. Drain the liquid, then add the egg, cheese, sour cream, breadcrumbs and season according to wishes. If you are doing a sweet pumpkin strudel, now instead of salt add sugar to your taste, and you can also add vanilla sugar.
- Preheat the oven to 180°C, and grease your pan or an ovenproof dish .
- Put a tablecloth on the table, sprinkle it with flour and roll out the first part of the dough as thin as you can. Then lightly grease the dough with your hands. Get your hands under the dough and slowly pull them towards you, so that you extend the dough all the way to the edges. Go around the table so that you do this on each side, until the dough is almost transparent. When you've stretched the dough, sprinkle the filling over 2/3 of the surface, fold the edges of the sides and, lifting the table cloth, roll the whole pie. Transfer to the pan or an ovenproof dish and fold if it doesn't fit lenghtwise.
- Repeat this with the other dough .
- Finally, pour a mixture of the rest of sour cream and one egg over the pies and bake for 35-40 min.
- Serve warm or cold, salty or with sugar ... Enjoy :)