Harvest Pumpkin & Burgundy Plum Argentine Strudel

What Makes This Special

This Harvest Pumpkin & Burgundy Plum Argentine Strudel celebrates autumn’s bounty, blending slow-roasted pumpkin, tangy plums, and crunchy walnuts in a flaky, laminated dough. The technique of lamination—layering butter between sheets of elastic, hand-stretched dough—yields delicately crisp, golden flakes that shatter with each bite. It’s a showstopper, perfect for building your pastry skills and embracing seasonal flavors.

Ingredients

Autumn’s harvest shines in this strudel, where sweet pumpkin and jewel-like burgundy plums mingle with toasty walnuts and spiced breadcrumbs. Lamination is the centerpiece, requiring patience and precision.

For the Dough (Laminated Strudel Pastry)

• 250g bread flour: For structure and stretchability.
• 100ml lukewarm water: Hydrates and softens.
• 1 large egg (50g): Adds richness and flexibility.
• 30g unsalted butter, melted: For tenderness.
• 10g neutral oil: Prevents stickiness.
• 4g fine salt: Enhances flavor.
• 130g cold unsalted butter: For lamination layers.

For the Filling

• 300g pumpkin (peeled, cubed): Roasted until sweet and tender.
• 80g burgundy or dark red plums: Adds color and tart-sweet flavor.
• 100g demerara sugar: Deep, caramel sweetness.
• 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves: Cozy autumn aromas.
• 40g walnuts: Toasted for crunch.
• 60g fresh breadcrumbs: Toasted for body.
• 20g unsalted butter: To toast crumbs.
• Zest of 1 small orange: Bright citrus note.

For Assembly

• 1 egg yolk + 15ml milk: Egg wash for shine.
• Icing sugar: For dusting.

Instructions

Step 1: Make the Strudel Dough

Combine flour and salt in a stand mixer bowl. Whisk water, egg, melted butter, and oil together. Pour wet ingredients into the flour. Knead with the dough hook for 8–10 minutes (or by hand, 12 minutes) until silky and elastic. Cover with plastic wrap or a damp cloth and rest at room temperature for 45 minutes; this relaxes the gluten for easier stretching.

Step 2: Prepare the Butter Block for Lamination

Place 130g cold butter between two sheets of parchment paper. Use a rolling pin to flatten to a 15x15cm square. Chill while the dough rests.

Step 3: Roast the Pumpkin and Plums (Slow Baking)

Heat the oven to 150°C (slow bake). Toss cubed pumpkin with half the sugar, cinnamon, nutmeg, and cloves. Spread on a parchment-lined tray and bake for 35–40 minutes, turning halfway, until soft, caramelized, and deep orange. Add chopped plums to the tray for the final 10 minutes. Remove and cool completely.

Step 4: Toast the Breadcrumbs & Walnuts

In a pan, melt 20g butter over medium heat. Add breadcrumbs and toast until golden and crisp, 3–4 minutes. Stir in orange zest. Add chopped walnuts. Cool.

Step 5: Laminate the Dough

On a lightly floured surface, roll rested dough to a 25x25cm square. Place the butter block in the center at a 45° angle (like a diamond). Fold dough corners over butter to enclose. Roll out into a 45x20cm rectangle. Fold the bottom third up, then the top third down (letter fold). Wrap in plastic and chill for 30 minutes.

Turn dough 90°, roll out to a 45x20cm rectangle, and repeat the letter fold. Chill 30 minutes. Repeat this process one more time for a total of 3 turns—this builds distinct, flaky layers. Chill dough at least 1 hour before using.

Step 6: Stretch the Dough (Strudel Technique)

Lay a clean linen towel on your work surface and dust lightly with flour. Place chilled dough in the center. Roll out to a large rectangle, about 50x35cm. Slip your hands under the dough and gently stretch from the center outward, using the backs of your hands, until it is tissue-thin (you should be able to see the towel pattern through it). Trim thick edges.

Step 7: Assemble the Filling

In a bowl, gently mash the cooled roasted pumpkin and plums. Stir in remaining sugar, spiced walnuts, toasted breadcrumbs, and a pinch more cinnamon if desired. Spread filling in a 10cm-wide strip along one short edge of the dough, leaving a 3cm border.

Step 8: Roll and Shape the Strudel

Using the towel to help, carefully roll the dough and filling into a tight log, tucking in the sides as you go. Place seam side down on a parchment-lined baking sheet. Tuck ends under for a neat finish.

Step 9: Egg Wash and Slow Bake

Brush strudel with egg yolk mixed with milk for a deep golden finish. Use a sharp knife to make 4–5 shallow diagonal slashes across the top to vent steam. Slow-bake at 160°C for 40–50 minutes, rotating once halfway, until crisp, deeply golden, and filling is bubbling at the edges.

Step 10: Cool and Serve

Cool on a wire rack for at least 30 minutes. Dust with icing sugar and slice with a serrated knife. Best enjoyed slightly warm or at room temperature.

Pro Tips

• Always chill the dough between turns; this keeps butter layers distinct for true flakiness.
• Stretch the dough patiently: use the backs of your hands, and if you see tears, patch gently with extra dough.
• For the most vivid burgundy hue, choose plums with deep red skins and flesh.

Troubleshooting

Dough tears easily during stretching? Ensure it’s sufficiently rested; cover and let relax for 10–15 more minutes if needed.

Butter leaks during rolling? Dough or butter was too warm. Chill both again before proceeding, and brush away excess flour.

Variations

• Use roasted butternut squash instead of pumpkin for a silkier filling.
• Swap walnuts for pecans or hazelnuts for a different nutty profile.
• Add a splash of Marsala or sweet wine to the filling for festive depth.

Storage

Store strudel, well-wrapped, at room temperature for up to 2 days or in the fridge for 4 days. Re-crisp in a 160°C oven for 8–10 minutes before serving. Freeze tightly wrapped slices for up to 2 months; reheat from frozen at 170°C for 15 minutes.

This strudel is a celebration of both technique and harvest—enjoy every golden, flaky bite as you build your pastry skills!