Pumpkin and walnut strudel

Pumpkin and Walnut Strudel - A Healthy and Satisfying Dessert

I invite you to discover a delicious and healthy recipe, perfect for moments of indulgence or to impress guests at a tea gathering. This pumpkin and walnut strudel is not only a quick dessert but also an excellent choice for those following a fasting diet. The soft and flaky dough, combined with the natural sweetness of pumpkin flavored with anise, makes this recipe a true delicacy.

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 4 servings (or 8 if you prefer smaller slices)

Ingredients:

For the dough:
- 560 grams of flour (preferably whole grain)
- 200 ml warm water
- 2 tablespoons oil
- 1 teaspoon vinegar
- 1 teaspoon salt

For the filling:
- 1 kg pumpkin for pies, peeled and seeded, grated
- ½ teaspoon anise powder
- 4 tablespoons sugar (you can adjust the amount to taste)
- 1 tablespoon semolina
- 8 heaping tablespoons ground walnuts

Preparation:

1. Prepare the dough:
Start by sifting the flour into a large bowl to improve its texture. Add the salt and mix well. In another bowl, combine the warm water, oil, and vinegar. Pour the liquid mixture over the flour and begin kneading the dough. Continue kneading until you obtain a soft and elastic dough. If it is too sticky, add a little flour, but be careful not to overdo it, as the dough should remain soft.

2. Let the dough rest:
Wrap the dough in plastic wrap and let it cool for 40 minutes. This step is essential to achieve a flaky and easy-to-roll dough.

3. Prepare the filling:
In a pot, add the grated pumpkin, sugar, and anise powder. Cook over low heat, stirring occasionally, for about 25 minutes. The pumpkin will release water, and the sugar will melt, forming a sweet and aromatic filling. Once the filling has cooled, check the consistency. If it has released a lot of liquid, add the semolina to help absorb it. If the filling is drier, you can skip this step.

4. Divide and roll out the dough:
After the dough has cooled, divide it into equal balls. The quantities above are enough for 4 strudels. If you want to make a double batch, feel free! Use a special rolling cloth or roll out on a floured surface. Roll it as thin as possible without tearing the dough.

5. Fill and roll:
On each rolled-out sheet, evenly sprinkle the ground walnuts. Then, add the pumpkin filling, making sure to distribute it evenly so that each bite will be full of flavor. The roll should be tight but not too aggressive to avoid tearing the dough. Transfer the strudel to a baking tray lined with parchment paper.

6. Bake:
Preheat the oven to 180 degrees Celsius. Bake the strudels for 25 minutes or until they turn golden and crispy. The brown color of the dough will indicate that they are ready to serve.

7. Serve:
Let the strudels cool slightly before cutting them. Served warm or at room temperature, they can be dusted with powdered sugar for a more festive look. This dessert pairs wonderfully with a cup of green tea or aromatic coffee.

Useful tips:
- Sifting the flour is essential to avoid lumps in the dough.
- Use quality pumpkin, preferably one specifically for pies, for superior flavor and texture.
- If you don’t like anise, you can experiment with cinnamon or nutmeg to add a different flavor note.

Nutritional benefits:
This strudel is an excellent source of vitamins, thanks to the pumpkin rich in beta-carotene, which converts to vitamin A in the body. Additionally, walnuts add a healthy supply of fats, proteins, and fiber. Furthermore, the whole grain flour used in the dough contributes to healthy digestion.

Calories:
One serving of pumpkin and walnut strudel contains approximately 250-300 calories, depending on the amount of sugar and oil used. It is a healthier choice compared to many other traditional desserts.

Frequently asked questions:
- Can I use other types of flour? Yes, you can experiment with almond or oat flour, but adjustments to the liquids may be necessary.
- How can I store the strudels? They can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
- Can I freeze the strudels? Yes, it is an excellent option! Make sure to wrap them well to prevent freezer burn.

This pumpkin and walnut strudel is not only a simple recipe but also an invitation to creativity in the kitchen. Whether you prepare it for a special occasion or to treat yourself, it will surely bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: dough 560 grams flour from the mill warm water 2 teaspoons oil 1 teaspoon vinegar 2 grams salt filling: 1 kg pumpkin for pies peeled and seeded, grated 1/2 teaspoon anise powder 4 tablespoons sugar 1 tablespoon semolina 8 heaping tablespoons ground walnuts

 Tags:  pumpkin and walnut strudel desert strudel pumpkin nut flour oil gray vinegar sugar