Pumpkin Strudel with Gorgonzola and Red Onions
This pumpkin strudel recipe combines the earthy sweetness of roasted Hokkaido pumpkin with caramelized red onions, creamy gorgonzola, and a touch of honey and chili flakes, all wrapped in flaky puff pastry. With its balance of sweet, savory, and spicy flavors, this easy-to-make strudel is perfect for fall, offering a comforting yet elegant dish that's great for any occasion.
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 tbsp olive oil
- Salt to taste
- 3 tbsp cream cheese
- 2 tbsp honey
- 1 tsp chili flakes
- 100 g gorgonzola crumbled
- 1 egg for egg wash
- 2 tbsp 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.
Nutrition
Calories: 300kcal
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