Strudel with pumpkin and speck Quick and easy recipe

Strudel with pumpkin and speck: among the autumn recipes, those with pumpkin are certainly the most loved. Pumpkin is consumed more often to make first courses: pumpkin risotto, pasta and pumpkin or grilled pumpkin is also excellent, but if we want to prepare a single dish for a different dinner then we can opt for this strudel stuffed with pumpkin and speck and favorite cheese of your choice, I used stracchino, but smoked cheese and provola are also fine. Try it!

Ingredients for 3-4 people

  • 350 gr of pumpkin weighed without peel
  • 1 roll of rectangular puff pastry (or brisè)
  • 6 slices of speck
  • 160 gr of stracchino (or provola - scamorza)
  • a bit of milk
  • breadcrumbs (optional)
  • extra virgin olive oil

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Most important steps

    How to make Strudel with pumpkin and speck

    Put the pumpkin cut into half-centimeter slices in a non-stick pan with a drizzle of extra virgin olive oil on the bottom

    Strudel with pumpkin and speck

    We leave the pastry on the parchment paper already in the package, we cut the rectangular sheet dividing it ideally into 3 sections, in the central part the filling will go and in the two side sections we make horizontal cuts of about 1-2 cm in height

    put the filling in the center: first the slices of speck, then the slices of pumpkin, and the cheese chosen in several layersStrudel with pumpkin and speck

    then I repeated adding the pumpkin again and I used speck for the last layer (if the pumpkin is very moist, add a little breadcrumbs on the pumpkin layer

    Strudel with pumpkin and speck

    I closed the top by folding the top flap inwards

    and then I intertwined all the strips together alternating those on the right with those on the left

    We close the bottom flap so that the filling does not come out and weave the last strips at the bottom. We brush the surface with a little milk. Put in the oven at 200 ° for about 25-30 minutes, until the surface is golden (to prevent the upper part from burning immediately, place a sheet of foil on the strudel). we take it out of the oven and let it cool a bit. And here is your strudel with pumpkin and speck, your quick and tasty dinner!

    WINE PAIRING: this dish goes well with still red wine, medium-bodied: Contessa Entellina Sauvignon Doc.

    In this blog, for wine pairings, I have consulted the site most of the time: www.bodegasdevino.org

    Strudel with pumpkin and speck

    Strudel with pumpkin and speck

    Enjoy your meal!

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