| Ingredient | Method |
| 1/3 of 起酥面皮/pastry dough Filling: 85g pumpkin, steamed and mashed 20-30g caster sugar 1 tsp vanilla essence Egg Wash/glaze: 1 A egg | 1. Roll out the dough on a lightly floured surface. You want the dough to be thin, only about 1/8 inch thick. 2. Using a pizza cutter / knife, trim off the rough edges and then cut into small sections, about 2.5 inches * 3 inches. 3. Beat egg in a bowl and grab a pastry brush. Brush the edges of the pieces of dough lightly with the egg. 4. Add about 1.5 tablespoons of pumpkin puree to half of the rectangles, spreading to about half an inch from the edges. 5. Top with the remaining pieces of dough. 6. Use a fork to press the edges together going in about 1/2 inch from the edge. 7. Generously brush the entire top of the pastry with the egg. 8. Place strudel on a parchment lined baking sheet and bake for about 35-40 minutes at 180C. When done pastries should be golden brown and puffed up. |
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