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Kürbisstrudel (Savory Squash Strudel)

Ingredients
  • 500 g squash (butternut, kabocha, or red kuri)
  • 1 tbsp butter (or neutral oil)
  • 2 cloves garlic, minced (optional)
  • 200 g quark, ricotta, or well-drained cottage cheese
  • 1 egg, lightly beaten
  • 50 g grated Emmental or Gruyère cheese
  • 2 tbsp breadcrumbs (to bind, more if needed)
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme (or ½ tsp dried)
  • 1/2 tsp nutmeg, freshly grated
  • Salt and pepper, to taste
  • 6 sheets phyllo/strudel dough (or make homemade if you want the challenge)
  • 50 g melted butter, for brushing
  • 2 tbsp pumpkin seeds (optional, for garnish)
Instructions
    Prep squash filling
  1. 1
    Heat butter in a pan, sauté the grated squash (and garlic if using) for 5–7 minutes until softened and moisture cooks off.
  2. 2
    Let cool slightly.
    3. Mix filling
  3. 3
    In a bowl, combine squash, quark/ricotta, egg, grated cheese, breadcrumbs, parsley, thyme, nutmeg, salt, and pepper. The filling should be moist but not wet — adjust with breadcrumbs if necessary.
    4. Assemble strudel
  4. 4
    Lay out one phyllo sheet on a clean towel. Brush lightly with melted butter.
  5. 5
    Layer 5 more sheets, buttering each one as you go.
  6. 6
    Spread the squash mixture along one edge in a log shape, leaving a 2-inch border.
  7. 7
    Roll the strudel up tightly using the towel, folding in the ends. Place seam-side down on a parchment-lined baking sheet.
    8. Bake
  8. 8
    Brush top with melted butter.
  9. 9
    Bake at 375°F (190°C) for 30–35 minutes, until golden brown and crisp.
    10. Serve
  10. 10
    Let cool slightly before slicing.
  11. 11
    Sprinkle with pumpkin seeds if desired.
  12. 12
    Serve warm with a simple salad or alongside a German beer.
Read it online: https://wayfarerspantry.com/thepantry/recipe/kurbisstrudel-savory-squash-strudel/