Pumpkin Seed Strudel

For the pumpkin seed strudel prepare a Dampfl. For this, dissolve the yeast in 100 ml lukewarm milk. Mix with 100 g flour and a little sugar. Cover the dampfl and let it rise in a warm place until it has approximately doubled in size.

In a bowl, mix the eggs, egg yolks, remaining milk, lemon zest, butter and salt. Add to the dampfl with the remaining flour and knead into a smooth dough. Now cover again and let rest for 30 minutes.

For the filling, finely grate the pumpkin seeds. Put the milk and honey in a saucepan and heat slightly. Remove from heat and stir in the remaining ingredients. If the filling is a little too firm, then stir in some more lukewarm milk.

Sprinkle the work surface with flour and roll out the yeast dough to a thickness of about ½ cm. Spread half of the dough with the pumpkin seed filling. Roll up into a strudel and place with the seam side on a baking tray lined with baking paper. Now let it rise for another 30 minutes. Then brush the strudel with the beaten egg and bake in a preheated oven at 180 ° C for about 50 minutes until golden brown. Check towards the end of the baking time whether the pumpkin seed strudel does not take on too much color. If necessary, cover with aluminum foil.

Preparation Tip:

Following this recipe for pumpkin seed strudel, you can also prepare a delicious poppy seed strudel: Just replace the pumpkin seeds with ground poppy seeds and add a handful of raisins to the dough.

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