Pumpkin and Potato Strudel with Marjoram Butter Breadcrumbs

A autumnal orange strudel made from potatoes and Hokkaido pumpkin with marjoram and crispy butter breadcrumbs, ideal for a cozy Halloween evening. A drizzle of pumpkin seed oil goes well with it.

By yumbelo · 4 servings · 120 minutes

Ingredients

• 250 g Wheat flour (type 405), extra for the work surface
• 125 ml lukewarm water
• 3 tbsp cooking oil
• 1 tsp salt
• 500 g waxy potatoes
• 400 g Hokkaido pumpkin
• 1 pc onion
• 1 pc garlic clove
• 1 tsp dried marjoram
• 40 g butter
• 50 g breadcrumbs
• 100 g sour cream
• 1 pinch nutmeg, grated (pinch)
• black pepper, freshly ground
• 2 tbsp pumpkin seed oil for serving

Method

1. Knead the flour, salt, water and 1 tbsp cooking oil into a smooth dough, wrap it in cling film and let it rest for 30 minutes.
2. Cook the potatoes in salted water for about 20 minutes, drain, peel, let cool and grate coarsely.
3. Peel, deseed and dice the pumpkin into small cubes. Finely dice the onion and garlic.
4. Heat half of the butter in a large pan, sweat the onion and garlic until translucent, add the pumpkin cubes and fry over medium heat for 8 to 10 minutes until soft.
5. Gently combine the grated potatoes, pumpkin, sour cream, marjoram, salt, pepper and nutmeg and let cool.
6. Melt the remaining butter in a small pan, toast the breadcrumbs in it until golden brown and set aside.
7. Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
8. Stretch the dough on a floured cloth as thinly as possible until you can almost see through it, cutting off the thick edge at the end.
9. Spread half of the breadcrumbs over the dough, place the filling on top and roll up tightly into a strudel using the cloth.
10. Place the strudel on the baking sheet, brush with the remaining oil and sprinkle with the remaining breadcrumbs.
11. Bake in the oven for 30 to 35 minutes until golden brown, then let rest briefly, slice and drizzle with pumpkin seed oil.