Savoury Pumpkin, Tofu and Organic Hazelnut Cream Strudel

  • Yield : 6
  • Servings : 6
  • Prep Time : 0m
  • Cook Time : 0m
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And now… pumpkin, tofu and organic hazelnut cream strudel. A great idea, Adriana! In German Strudel means whirlpool. This is a dish typical of central Europe and is generally associated with Germany, Austria and Italy.


  • 300g pumpkin (weighed without skin or seeds)
  • 3 cloves of garlic
  • 400g soft tofu (Japanese style)
  • 2 tablespoonfuls of hazelnut cream
  • Salt and pepper
  • Olive oil
  • 4 filo pastry sheets
  • Organic margarine


Step 1

Cut the pumpkin into small pieces and put them in an oven dish together with the unpeeled garlic and a sprig of thyme, drizzle a little oil over then and bake at 180ºC until they are thoroughly soft.

Step 2

Mash the pumpkin, garlic and tofu to a purée. Add the hazelnut cream and season with pepper to taste.

Step 3

Spread the sheets of filo dough with the margarine and put them together to make a dough four layers thick.

Step 4

Sprinkle the filling over the dough leaving about 3-4cm around the edge and roll up the dough from the edges inwards.

Step 5

Bake at 180ºC until the pastry is golden and crisp.


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