Strudel Hokaido

1. Pumpkin Hokaido

hokaido pumpkin 14 oz (400 g)

Trim the pumpkin, quarter and remove the seeds. Use coarse grater to grate it into slices.

2. Nectarines

nectarines 1.1 lb (500 g)

Wash nectarines, halve and cut into the smaller pieces.

3. Dough

puff pastry 10.5 oz (300 g) • soft curd 7 oz (200 g)

On floured board roll out puff pastry into the shape of rectancle. Pastry should not have to be rolled out neighter thick nor thin. Spread soft cream cheese over the pastry. Leave the gap at one end of pastry cca 3-4 cm.

4. 

Evenly spread grated pumpkin over the cream cheese.

5. 

sugar granulated 5.25 oz (150 g)

Place nectarines over the pumpkin and sprinkle with sugar on the top.

6. 

chicken egg 1 pc

Roll the pastry. Spread beaten egg over uncovered end and finish rolling.

7. 

Replace the strudel on baking tray covered with baking paper. Spread beaten egg over and with skewer prick over the top.

8. 

Bake in preheated oven at 390°F (200°C) for cca 40 minutes.