How to make
Peel the pumpkin for the strudel, as well as the apples and cut them into cubes.
Finely chop the walnuts. Clean the pits from the dates and cut them into larger pieces.
Put the products in a pot and add the spices.
Chop the bergamot and use only the seeds.
Pour the water and boil over low heat with the lid on for 15-20 minutes or until the pumpkin and apples soften.
I don't use sugar because the pumpkin for the cake, all apples and dates are sweet.
When the filling is ready, remove it from the heat and let it cool.
Then line the tray with baking paper and put a puff pastry sheet on top.
Spread the filling vertically in the middle of the sheet.
Make cuts about 0.8″ (2 cm) wide, starting from the beginning and cutting to the filling. Do the same on the opposite side, making sure the strips are the same.
Start braiding, passing one strip from right to left and the other from left to right, covering the filling.
Then spread the apple strudel on top with egg yolk and bake in a 390°F (200°C) oven for 25-30 minutes.
You can sprinkle the cooled strudel with pumpkin and apples with powdered sugar.
Enjoy!
