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As the crisp air of autumn fills our surroundings, the time to enjoy hearty, comforting dishes also arrives. There’s nothing quite like the warmth of roasted vegetables and the smell of baked goods filling your kitchen. This pumpkin strudel recipe is a delicious celebration of fall flavors, combining roasted Hokkaido pumpkin, creamy gorgonzola, sweet honey, and spicy chili flakes, all wrapped in flaky puff pastry. It’s a modern twist on a classic Austrian dish, merging the rustic charm of pumpkin with the elegant appeal of a puff pastry strudel.
Why You’ll Love This Recipe:
- Versatile Flavors: The combination of sweet, spicy, and savory in this strudel creates a flavor profile that is complex yet comforting.
- Seasonal Ingredients: Hokkaido pumpkin, red onions, and garlic are all abundant during the autumn season, making this recipe both cost-effective and fitting for fall.
- Ease of Preparation: With the help of store-bought puff pastry, this recipe comes together relatively quickly. The most time-consuming part—roasting the vegetables—requires minimal effort and can be done in advance if needed.
- Impressive Presentation: The braided puff pastry gives this dish an elegant look, perfect for holiday gatherings, dinner parties, or a cozy family meal.
Why Pumpkin Strudel?
Pumpkin has become synonymous with autumn. Whether it’s pumpkin pies, soups, or lattes, its versatility and earthy sweetness make it a staple of the season. But if you’re looking for something unique and equally comforting, a pumpkin strudel might just become your new favorite. The sweetness of roasted Hokkaido pumpkin is perfectly complemented by the pungent, creamy gorgonzola, while roasted red onions and garlic add layers of deep, caramelized flavors. The slight kick from chili flakes and the sweetness of honey round off this savory pastry beautifully.
For this recipe, I’ve chosen Hokkaido pumpkin (also known as red kuri squash) because of its rich, sweet flavor and creamy texture. Unlike some pumpkins, Hokkaido doesn’t require peeling, which makes it incredibly convenient to cook with. When roasted, it softens and develops a tender texture that pairs well with bold flavors like garlic, gorgonzola, and chili flakes.
Ingredient Notes for Pumpkin Strudel
- Hokkaido Pumpkin: Known for its sweet, nutty flavor and soft texture, Hokkaido pumpkin is ideal for roasting. Its skin is edible, saving time and adding a rustic touch to the dish.
- Red Onions: Roasted red onions provide a natural sweetness and caramelized flavor that balances the savory components of the strudel.
- Garlic: Roasting garlic mellows its flavor, transforming it into a sweet, creamy ingredient that adds depth to the filling.
- Olive Oil: Used for roasting the vegetables, olive oil enhances their flavors and helps with caramelization.
- Puff Pastry: A flaky, buttery base that holds the filling together, providing a delicious contrast to the soft, rich filling.
- Cream Cheese: Adds creaminess to the strudel, offering a mild, tangy base that complements the stronger flavors of the vegetables and cheese.
- Honey: Adds a sweet note to balance the savory and spicy elements of the dish, particularly the pumpkin and gorgonzola.
- Chili Flakes: Adds a gentle heat, creating a spicy contrast to the sweetness of the honey and pumpkin.
- Gorgonzola: A bold, tangy cheese that brings richness and a sharp flavor, perfectly balancing the sweetness and creaminess in the strudel.
- Egg: Used for an egg wash to give the puff pastry a shiny, golden finish when baked.
- Sesame Seeds: Adds a crunchy, nutty topping that complements the flaky pastry and soft filling.
Step-by-Step Instructions for the Perfect Pumpkin Strudel:
1. Prepare the Vegetables for Roasting
The heart of this recipe lies in the beautifully roasted Hokkaido pumpkin, onions, and garlic. Roasting these vegetables helps to intensify their flavors, caramelizing the onions and garlic while softening the pumpkin to a tender, melt-in-your-mouth consistency.
- Hokkaido Pumpkin: Cut the Hokkaido pumpkin into thin slices. Since the skin of Hokkaido is edible, there’s no need to peel it. This will save time and also add an extra layer of texture to your strudel.
- Red Onions: Cut the red onions into quarters. The red onions will add a subtle sweetness to the filling, enhancing the pumpkin and balancing the creaminess of the cheese.
- Garlic: For this recipe, we’ll use an entire head of garlic, with the tops cut off to expose the cloves. When roasted, the garlic becomes soft and sweet, perfect for squeezing into the strudel.
Place the sliced pumpkin, quartered onions, and garlic head on a baking tray. Drizzle with olive oil and sprinkle with salt. Toss everything together to ensure the vegetables are well coated, then roast them in a preheated oven at 200°C (392°F) for 30-35 minutes, or until the pumpkin is soft and the onions are caramelized.
2. Unroll and Prepare the Puff Pastry
While the vegetables are roasting, it’s time to prepare your puff pastry. If you’re using store-bought pastry, let it thaw (if frozen) and unroll it gently onto a clean surface.
- Cream Cheese Base: Spread the cream cheese in the center of the pastry. This layer adds richness and a creamy contrast to the robust flavors of the roasted vegetables and gorgonzola. Be sure to spread the cream cheese horizontally along the center of the puff pastry, leaving enough space at the edges for folding and sealing.
3. Add the Roasted Vegetables and Cheese
- Once the vegetables are roasted and slightly cooled, layer them on top of the cream cheese. Start with the Hokkaido slices, followed by the roasted onions and garlic. You can squeeze the roasted garlic cloves out of their skins and scatter them evenly over the other ingredients.
- Next, drizzle the honey over the top, allowing it to mingle with the vegetables and give the strudel a sweet balance. Sprinkle the chili flakes for a bit of heat—this spice will cut through the richness of the gorgonzola and cream cheese, adding a dynamic layer of flavor.
- Finally, crumble the gorgonzola over the vegetable mixture. The strong, tangy flavor of the gorgonzola will give your strudel a gourmet touch, perfectly balancing the sweetness of the honey and pumpkin.
4. Shape the Strudel
- With all the filling in place, it’s time to shape your strudel. Score the puff pastry sheet by making diagonal cuts from the center outward on both sides. This will allow you to fold the pastry into a braided shape, sealing the filling inside.
- Once the pastry is braided over the filling, beat the egg and brush it generously over the surface of the strudel. This will give the pastry a beautiful golden-brown color as it bakes. Sprinkle sesame seeds over the top for added texture and a nutty flavor.
5. Bake the Strudel
- Place your assembled strudel on a baking sheet and bake in a preheated oven at 180°C (356°F) for about 25 minutes, or until the pastry is golden and crisp. The cheese inside should be melted, and the filling will be perfectly tender and flavorful.
Substitution Suggestions:
- Puff Pastry: If you prefer to make the dish gluten-free, look for gluten-free puff pastry.
- Gorgonzola: You can substitute gorgonzola with another bold cheese like Roquefort, Stilton, or a milder option like feta or goat cheese, depending on your preference for strong flavors.
- Honey: Agave syrup or maple syrup can be used in place of honey if you prefer a plant-based or different sweetener.
- Chili Flakes: For less heat, you can reduce the amount or use smoked paprika for a milder, smoky flavor.
Storage Tips for Pumpkin Strudel
- Once baked, pumpkin strudel can be stored in the refrigerator for up to 3 days. Make sure it cools completely before transferring it to an airtight container or wrapping it tightly in aluminum foil or plastic wrap. This will help retain its moisture and prevent the puff pastry from drying out.
Serving Suggestions:
- This pumpkin strudel can be served as an appetizer, a side dish, or even a main course for a vegetarian meal. It pairs wonderfully with a crisp green salad dressed with a simple vinaigrette, as the acidity will help cut through the richness of the strudel.
- For a more substantial meal, consider serving it alongside roasted potatoes or a hearty grain like farro or quinoa. The earthy flavors of the pumpkin and gorgonzola complement the nutty tones of whole grains.
Other Pumpkin Recipes You’ll Love
Butternut Squash Wrap (Sandwich)
Roasted Pumpkin with Gorgonzola and Walnuts
Stuffed Pumpkin with Minced Meat
Pumpkin Strudel with Gorgonzola and Red Onions
Equipment
- Baking Sheet For roasting the vegetables and baking the strudel
- Parchment paper To line the baking sheet for easy cleanup and to prevent sticking
- Mixing Bowl To combine ingredients like cream cheese, honey, and spices
- Knife For cutting the pumpkin, onions, and garlic
- Cutting Board A stable surface for chopping vegetables
- Whisk To beat the egg for the egg wash
- Pastry brush For applying the egg wash and oil
- Oven To bake the strudel and roast the vegetables
- Measuring Cups For accurate ingredient measurements
Ingredients
- 1 sheet of puff pastry
- ½ Hokkaido pumpkin sliced
- 2 red onions quartered
- 1 head of garlic tops cut off
- 3 tablespoons olive oil
- Salt to taste
- 3 tablespoons cream cheese
- 2 tablespoons honey
- 1 teaspoon chili flakes
- 100g gorgonzola crumbled
- 1 egg for egg wash
- 2 tablespoons sesame seeds
Instructions
- Preheat your oven to 200°C (392°F).
- In a baking sheet, combine the sliced Hokkaido pumpkin, quartered red onions, and garlic head.
- Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
- Roast the vegetables in the preheated oven for 30-35 minutes, or until the pumpkin is soft and the onions are caramelized.
- Remove from the oven and allow to cool slightly.
- Reduce the oven temperature to 180°C (350°F).
- Unroll the puff pastry on a clean surface.
- Spread the cream cheese horizontally in the center of the pastry, leaving enough space at the edges.
- Layer the roasted Hokkaido pumpkin on top of the cream cheese.
- Follow with the roasted red onions.
- Squeeze the roasted garlic cloves from their skins and add them next.
- Drizzle honey over the filling, then sprinkle with chili flakes and crumbled gorgonzola.
- Make diagonal cuts in the puff pastry from the center outwards, leaving the middle intact.
- Fold the pastry over the filling, alternating sides, to create a braided effect.
- Brush the top with the beaten egg and sprinkle with sesame seeds.
- Place the strudel on a baking sheet lined with parchment paper.
- Bake in the oven for 25 minutes, or until the pastry is golden and flaky.
- Allow the strudel to cool for a few minutes before slicing. Serve warm as an appetizer or main dish.
