Pumpkin and walnut strudel with winter spices

Ingredients (serves 4):

For the filling:

• 1 small Hokkaido pumpkin (approx. 800 g), diced
• 1 tbsp olive oil
• 70 g walnuts, roughly chopped
• 1–2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger or vanilla (optional, very Christmassy)
• 1 tbsp maple syrup or honey (for a hint of sweetness)
• Salt and pepper

For the strudel dough:

• 250 g flour
• 125 ml water
• 3 tbsp olive oil
• Pinch of salt

For brushing:

• 1 tbsp maple syrup, agave syrup, or a little melted butter

Preparation:

• Mix the pumpkin cubes with oil, cinnamon, nutmeg, ginger/vanilla, salt, and pepper.
• Roast at 200 °C for approx. 20 to 25 minutes until soft and caramelized.
• Mix the roasted pumpkin with walnuts and maple syrup.
• Knead the flour, water, oil, and salt into an elastic dough and roll out very thinly.
• Spread the filling on the dough and roll up into a strudel.
• Brush with maple syrup/butter and bake at 180 °C for approx. 25 to 30 minutes until golden brown.
• Optionally, sprinkle some cinnamon sugar on top. This creates an instant Christmas scent.