A tasty idea perfect for autumn! This Pumpkin and Zucchini Strudel is quick to prepare and becomes golden and crispy on the outside, soft and fragrant on the inside, thanks to the Air Fryer. Ideal as an appetizer, vegetarian main course, or one-dish meal. A delicious comfort food that you can customize and enrich with whatever you have at home
For this Pumpkin and Zucchini Strudel recipe, I used delica pumpkin, which can easily be replaced with mantovana, violina, or butternut, as they are among the most versatile varieties perfect for both savory and sweet preparations.
It is possible to prepare the filling either in the Air Fryer or on the stovetop, and for baking the strudel, you can choose to use the oven if space is an issue or still use the air fryer by cooking it in two batches. I’ll explain this at the end of the recipe in the tips and variations section with all the instructions.
Now let me show you how to make this delicious and fragrant strudel😍
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Air Frying, Oven
- Cuisine: Vegetarian
- Seasonality: Autumn, Winter
Ingredients
Ingredients for one rectangular puff pastry
- 11 oz zucchini (1 large or 2 small)
- 14 oz delica pumpkin (or mantovana or violina)
- 2 tbsp breadcrumbs
- 3 tbsp grated Grana Padano
- 3 tbsp extra virgin olive oil
- 1 clove garlic (in skin)
- 2.5 oz soft table cheese (scimut or latteria)
- to taste salt and pepper
- 1 puff pastry (rectangular)
- 1 egg (beaten)
- to taste poppy seeds
Tools
Suggested tools
- 1 Air Fryer
- 1 Cutting Board
- 1 Knife
- 1 Spoon
- 1 Bowl
- 1 Non-stick Baking Tray
- 1 Air Fryer
- 1 Brush silicone
Steps
Steps to prepare the Pumpkin and Zucchini Strudel in Air Fryer
After removing the skin and seeds from the pumpkin, cut it into cubes and place it in a bowl
Trim the zucchini after washing and drying them with a paper towel and cut them into cubes as you did with the pumpkin
Combine the zucchini in the bowl with the pumpkin and add 2 tablespoons of grated Grana Padano, breadcrumbs, salt, pepper, and EVO oil
After mixing thoroughly, transfer the zucchini and pumpkin to a baking tray with 1 clove of garlic in skin
Cook at 356°F (180°C) for 20 minutes, stirring a couple of times
Once ready, remove the tray, discard the garlic clove, and let it cool for a few minutes
Unroll the puff pastry, prick it with a fork, and place the pumpkin and zucchini filling in the center. Add the cheese previously cut into cubes and sprinkle with the remaining grated Grana (1 tablespoon). Using a knife, make diagonal cuts starting from the filling. Fold the ends and cross the strips. If you prefer, you can close it by rolling the pastry onto itself, sealing the edges well and making some cuts on the surface to let the steam escape
Transfer the strudel onto a tray or the grill of your air fryer and brush the surface with the beaten egg. If you can, remove the parchment paper right away, otherwise leave it by trimming it to prevent it from touching the heating element
Sprinkle with poppy seeds
Preheat at 338°F (170°C) for 2/3 minutes with bake or air fry program and cook for 25/30 minutes or until the puff pastry is golden brown. Midway through, when the pastry sets, you can remove the parchment paper, especially if you have an air fryer with only one heating element.
In my case, it wasn’t necessary to remove the parchment paper, as it cooked perfectly underneath, but this is an exception; I usually don’t use it
Let it cool for a few minutes before slicing. It’s delicious both hot and at room temperature.😋
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Tips and Variations for the Pumpkin and Zucchini Strudel
If you have space issues because you own a small air fryer, you can split the pastry in half and make two strudels. In this case, you will need to do a double bake
You can add some cured meats for a richer version, like speck or bacon, and replace the scimut cheese with another soft table cheese, for example, latteria or asiago
Poppy seeds can be replaced with sesame or pumpkin seeds, or make a mix or omit them and simply brush the strudel’s surface with beaten egg or milk.
Stovetop Filling Cooking
Dice the pumpkin and zucchini and sauté them in a pan with a bit of oil, a garlic clove, and a pinch of salt until soft but not mushy. Stir frequently, add a little water if necessary, and cover with a lid. Add the Grana Padano and breadcrumbs and cook for a few more minutes while stirring. Adjust salt and pepper, then let cool
Oven Baking of the Strudel
Preheat the oven and bake at 356°F (180°C) for 30 minutes or until the surface is golden. Cooking time may vary from oven to oven
Strudel Storage
The strudel can be stored in the refrigerator in an airtight container for up to 2/3 days or at room temperature for 1 day if it’s not too hot in your home. You can reheat it in the air fryer or oven for a few minutes at 338°F (170°C)
You can freeze it after baking, thaw when needed, and then reheat in the air fryer or oven
