NEEDED: 800 g peeled and grated pumpkin (butternut) 1 kg of peeled and grated apples 150 g ground biscuits (plasma, petit beure () 10 tablespoons sugar 3 bags of vanilla sugar 3 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cardamom 100 g of almond leaves 100 ml of sunflower oil 100 ml of mineral water 1 pack of thin crusts for strudels (10 pcs)

PREPARATION:

Peel the apples and pumpkin and grate them finely.

Drain a little with your hands and apples and pumpkin and mix them in a larger bowl. Sprinkle with sugar, vanilla sugar and other spices and mix well. Be sure to try the stuffing and add more sugar if needed because some types of pumpkin can be too sweet.

Mix oil and mineral in one glass.

To make strudels, take two crusts. Brush a mixture of oil and mineral water between each crust. Arrange the stuffing over the second crust to about half of the crust, sprinkle with sugar, turn the edges inwards and roll into a roll.

Repeat the same with all the remaining crusts and stuffing.

Arrange the strudels on a baking sheet lined with baking paper, coat them from above with a mixture of oil and mineral water and sprinkle with almond flakes. Bake in the oven at 180 ° C for 35 minutes or until a golden brown crust is made on top of the strudel.

Strudel with pumpkin, apples and biscuits can be served immediately while hot, and it is also great when cooled.