How to make
Sift the flour in a bowl. Add 1/2 tsp. of salt, 1 tsp. of sugar, a few drops of lemon juice and 1 vanilla powder.
Pour about 4/5 cup (200 ml) of warm water and knead the dough. Knead, until a smooth dough is obtained.
Divide the dough into 8 small balls of equal size. Place them on a floured towel, cover them and leave the for 30 minutes.
Meanwhile, prepare the filling for the strudels. Start with the pumpkin first, because it will need to cool before you can use it. Grate it on a coarse grater.
Melt a lump of butter in a saucepan. Put the grated pumpkin, a teaspoon of cinnamon and 2-3 tbsp. of brown sugar. Cover the saucepan and stew for 10 minutes. Cool it!
Grate the apples. Drizzle them with the juice of one lemon, flavor with 1/2 tsp. of cinnamon and sweeten with 3 tbsp. of brown sugar.
Mix the products well.
Pour sunflower oil into a bowl.
Dip the balls one by one, roll them out as thin as possible and sprinkle them with both fillings. Sprinkle with coarsely chopped walnuts.
Roll the rolled out dough into small spirals. Arrange them on a tray lined with baking paper.
Bake the pumpkin strudels at 360°F (180°C) in a preheated oven, until they have nicely browned.
While they're warm, sprinkle the pumpkin and apple strudels generously with powdered sugar!
Enjoy!
