Autumn Is Calling – And A Savory Harvest Strudel Is Answering

Autumn has most assuredly arrived in New York with its brisk air just asking for hot cider, warm dishes from the oven, and anything pumpkin. This savory harvest strudel is most certainly how I am answering the call of the season

Astrid made this delicious ode to all things Autumn for a lunch one day in Chemnitz. I loved it so much I had to recreate it at home and share it with everyone here. She found the recipe in a German newspaper or magazine, but seeing as that I only speak/read German to the level of shall we say “der kinder” the recipe below was recreated from my taste bud memory.

It is perfect for this season with rosy cheeks and slight chill in the air. It is truly represents the best of the season of harvest and not just because of its perfectly seasonal and fresh ingredients (I was able to get all of the vegetables at my farmers market), but also for its beautiful fall colors. The buttery flaky puff pastry bakes up to a glistening golden yellow, and the folded together deep green of spinach warmed with a slight bit of curry powder, and the orange of roasted pumpkin, studded with the bits of cheese; it almost looks like an abstract fall landscape and the taste is one that is buttery and soft, warm, sweet from the pumpkin, and cut with the sharp lip smack salty tang of feta cheese.

HARVEST SAVORY STRUDDEL:

3 Cups pumpkin cut into 1-inch cubes (any variety will do I used a Kabocha)

3 Tbs Olive Oil (divided)

Salt & Pepper

1 Cup Onion diced

2 Cloves Garlic minced

3 Cups Spinach

½ tsp Curry Powder (not sure if Astrid’s used this but it adds wonderful warmth of spice to the dish)

1 Cup Mild Feta Cheese cut into ½ to 1-inch cubes

1 Sheet Puff Pastery

1 Egg for egg wash

Preheat oven to 400 degrees. Cut pumpkin into 1-inch chunks. Toss pumpkin in a bowel with1 ½ Tbs Olive oil and salt and pepper. Place on baking sheet and roast pumpkin for 25 minutes or until tender. You will have to shake the pumpkin half way through the roasting process.

While pumpkin is roasting sauté onion in the remaining olive oil until translucent and fragrant. When onion turns translucent and the room smells nice add the garlic and sauté for one min and then start to add the spinach one handful at a time. Once most of the spinach is incorporated season with salt and pepper to taste and curry powder. If spinach finishes before pumpkin is ready turn it off, and let it rest.

Once pumpkin is finished roasting mix it into the spinach mixture.

On a floured work surface roll out the puff pastry to approx 1/8 of an inch thick. It should also be approx 13 inches by 8 inches (ish). Cut off aprox 3 inches of the dough so it is now approx 10 inches by 8 inches (ish). Cut the 3 inches into three 1 inch strips and set aside (this is used to top the strudel).

Place the puff pastry base on a baking sheet lined with waxed paper and assemble on the baking sheet. Place Spinach/Pumpkin mixture along the center of the puff pastry leaving approx 2 inches on either side to fold up the edges.

Once the mixture is completely laid down stud the entire filling with the full amount of feta cheese.

Fold up edges of the puff pastry up around the strudel. Take the three 1-inch strips and lay them across the strudel and pinch the sides to join with the entire puff pastry shell.

Egg Wash entire puff pastry.

Place the Strudel in the 400-degree oven and bake for 20 minutes or until puff pastry is golden brown.

Enjoy! and as they say around German table before eating “Guten Appetit!”

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Ra

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11 2010

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  1. Anne #
    1

    OMG Ra I can hardly wait to try this!



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