Sweet Pumpkin Strudels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,018 cal. | (144 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 153 g | (132 %) | ||
| Carbohydrates | 332 g | (221 %) | ||
| Sugar added | 35 g | (140 %) | ||
| Roughage | 53.4 g | (178 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 33 mg | (275 %) | ||
| Vitamin K | 113.7 μg | (190 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 322 μg | (107 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 53.1 μg | (118 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 4,003 mg | (100 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 423 mg | (141 %) | ||
| Iron | 14.9 mg | (99 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 55.6 g | |||
| Uric acid | 446 mg | |||
| Cholesterol | 384 mg | |||
| Complete sugar | 166 g |
Ingredients
- For the crust
- 400 grams Pastry flour
- 2 eggs
- 2 pinches salt
- 4 Tbsps vegetable oil
- olive oil (for greasing)
- For the filling
- 200 grams Prune
- 1 kilogram Hokkaido pumpkin
- 1 kilogram ripe Apple (such as Granny Smith or Golden Delicious)
- 1 lemon (juiced)
- 4 Tbsps powdered sugar
- 200 grams Pumpkin seed
- Ingredients
- Pastry flour (for dusting)
- 150 grams butter
- 3 Tbsps powdered sugar (for dusting)
Preparation steps
For the crust: Mix the flour, eggs, salt, oil and around 125 ml (approximately 1/2 cup) lukewarm water until smooth. Divide the dough into 2 portions, shape into balls, brush with oil and let rest, covered, for 30 minutes. Preheat the oven to 200°C (approximately 400°F).
Cut the prunes into small cubes. Peel, core and finely grate the pumpkin and apples. Mix with the lemon juice, sugar, prunes and pumpkin seeds. Roll out the dough on a floured work surface then place on a lightly floured kitchen towels and stretch out until paper thin. Brush with half of the melted butter and spread the pumpkin and apple mixture over top.
Roll up the strudels using the cloth as an aide, place on a baking tray lined with parchment paper and brush with the remaining melted butter. Bake for about 45 minutes. Remove from the oven, let cool, cut into pieces and sprinkle with powdered sugar.
