Zubereitung

1. 1

   Heat the oven to 200 °C (conventional). Wash and deseed the pumpkin and cut it into small cubes. Slice the leek into thin rings and quarter the mushrooms.

2. 2

   Warm the olive oil in a large pan and sauté the pumpkin, leek and mushrooms over medium heat until the vegetables are tender and any liquid has cooked off. Take off the heat and let cool slightly.

3. 3

   Stir the cream cheese through the warm vegetables and season generously with nutmeg, salt and pepper.

4. 4

   Unroll the puff pastry on its baking paper. Spoon the filling in a strip along one long edge, leaving a border. Roll the pastry up tightly into a log and press the ends to seal.

5. 5

   Beat the egg and brush it over the strudel. Score the top with a few diagonal slashes. Bake on the middle shelf until deep golden and crisp.

6. 6

   Let the strudel rest briefly before cutting, then slice into thick pieces and serve warm.