October: Pumpkin and poppy seed strudel

Most recipes that include pumpkin are globally inspired, but this recipe is a nod to a central European tradition.

October: Pumpkin and poppy seed strudel
Time to make
Cooking time 45 min
Number of people
Quantity for 4 person(s)
  • 0.5 kg orange pumpkin or (even better) butternut squash
  • salt
  • 150 g ground poppy seeds
  • 200 g sour cream
  • 150 g caster sugar
  • 1 lemon
  • 50 g butter
  • 1 roll of filo pastry

Preparation method

Preheat the oven to 200°C.

Peel the pumpkin and coarsely grate the flesh. Season lightly with salt and leave to stand for 15 minutes. In the meantime, mix the ground poppy seeds, sugar, sour cream and the peel and juice of the lemon in a bowl.

Unroll the filo pastry, coat with melted butter and cover with another layer. Arrange the squeezed pumpkin pieces over the top and drizzle with the poppy seed filling. Gentle roll the strudel and bake in the oven for 20 minutes.

Before serving, dust the strudel with caster sugar. This dish goes well with mulled wine.

Photo: Suzan Gabrijan