Pumpin strudel with feta

Countess Sophie shares another of her favourite seasonal recipes:
a delicious Pumpkin Strudel with Feta – crisp, golden and wonderfully comforting.
And what pairs more beautifully than a glass of Moscato Giallo? Its aromatic freshness lifts every bite.

Happy cooking from countess Sophie's kitchen to yours! 🍽

Ingredients for 4 portions:

1 Hokkaido pumpkin /// 1 bunch of leeks /// 1 garlic clove /// 2 - 3 tbsp neutral cooking oil /// 150 ml white wine - ideally Moscato Giallo /// 200 gr feta /// 1 egg /// 2 - 3 tbsp sesame seeds /// 1 pinch of turmeric (optional) /// salt, pepper and nutmeg


• Wash and halve the pumpkin. Remove the seeds with a spoon and cut the pumpkin into small cubes. Wash the leeks and slice them into thin rings; peel and finely chop the garlic.
• Heat the oil in a pan. Add the pumpkin cubes and sauté for 2 minutes. Add the garlic and leeks and cook for another 2 minutes. Deglaze with Moscato Giallo and let simmer for 3–4 minutes. Season with salt, pepper, nutmeg and tumeric to taste. Set aside to cool.
• Preheat the oven to 200°C (top/bottom heat) or 180°C fan. Line a baking tray with baking paper.
• Roll out the puff pastry and brush the edges with beaten egg. Crumble the feta and mix it with the pumpkin filling, then spread the filling lengthwise down the centre of the pastry.
• Roll up the pastry to form a strudel, sealing all sides well. Carefully place it on the prepared baking tray. Brush the surface with egg, make a few cuts with a knife and sprinkle with sesame seeds. Bake in the preheated oven for about 35 minutes. \\\


Enjoy your meal and a glass of Moscato Giallo with it!