Pumpkin and almond strudel

Pumpkin and almond strudel
Inspired by the magazine GoodFood

Ingredients:

1 bowl of baked pumpkin
5 tablespoons brown sugar
4 tablespoons chopped almonds
6 biscuits (with hazelnuts and grains in my case)
1 egg
2 tablespoons agave syrup
½ Tonka bean
1 teaspoon cinnamon
1 pinch nutmeg
1 pinch ground cloves

1 ½ cups flour
1/3 cup melted butter
1/3 cup water
100 g sugar

Sliced almonds

Preparation:

Sift the flour and mix with the sugar. Add the butter and a little water. Knead until you get a soft dough. Let rest, the time to prepare the stuffing.

In another bowl, mash the pumpkin. Add all the other ingredients. Beat the egg (keep a little for glazing) and put in the bowl.

Roll out the dough into a large oval about 1 cm thick. Spread the filling over. Roll dough crossways, folding the two edges in order to form a pretty tight package. Glaze the strudel with the reserved egg and sprinkle with brown sugar and sliced almonds. Prick here and there with a knife (to prevent it from splitting during cooking).

Cook the pumpkin strudel in preheated oven at 180°C. Serve when cooled.