Savoury Pumpkin, Tofu and Organic Hazelnut Cream Strudel2017-12-10
- Yield : 6
- Servings : 6
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
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
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.
Mash the pumpkin, garlic and tofu to a purée. Add the hazelnut cream and season with pepper to taste.
Spread the sheets of filo dough with the margarine and put them together to make a dough four layers thick.
Sprinkle the filling over the dough leaving about 3-4cm around the edge and roll up the dough from the edges inwards.
Bake at 180ºC until the pastry is golden and crisp.
Recetas del menú
To finish off with a spot of something sweet, Adriana made us some lovely mini cakes. With beetroot, orange and chocolate! Recetas del menú . Print PDF
For this Christmas we’re going to propose different, highly varied menus. We’ll start with Adriana Ortemberg’s vegetarian cookery. And this time it’s cream of chestnut soup. A real winter warmer. Everybody round the table can enjoy this highly original recipe. Cream of chestnut soup? It certainly is. A great idea to surprise all your family. […]
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