pumpkin strudel CROP

Buttercup & Kale Strudel


Preheat oven to 180ºC. Bake the whole buttercup on a roasting tray for 30 minutes or until soft. Leave to cool.

Prepare the filo pastry by spraying a large sheet of tin foil on an oven tray with oil. Lay a sheet of filo on the tin foil and brush with butter, repeat with remaining filo.

When buttercup is cool enough to touch, peel off skin and remove seeds. Place the buttercup flesh into a large mixing bowl with ricotta, Parmesan, pumpkin seeds, chives, almonds and nutmeg and mix until well combined. Season well.

Spread mixture over the filo, leaving a gap around the edges of approx 2cm. Cover the buttercup mixture with kale. Using the tin foil, roll the long side of the filo, making sure to tuck in the ends of the filo to seal. Make sure not to roll the tin foil into the strudel. Discard the tin foil. Bake the strudel for 30 minutes or until golden.

To serve, sprinkle with pumpkin seeds, almonds and chives.


Related Products