Red Kury Squash Strudel – Bruno Albouze

Name: Red Kury Squash Strudel – Bruno Albouze
Total time: 150 min
Ingredients: 2 ½ kg Red kuri squashes; 10 g Salt; 600 g Pumpkin; 1 l Coconut milk; 3 g Star anise; 1 Orange; 700 g Milk; 1350 g Roasted potimarron flesh; 50 g Heavy cream; 150 g Goat cheese; 20 g Maple syrup; 300 g Frozen peeled chestnuts; 400 g Chicken stock; 9 Filo pastry; 80 g Duck fat, melted; 1300 g Potimarron filling; 300 g Cooked chestnuts; 300 g Leek; 25 g Parmesan cheese; 30 g Pumpkin seed, roasted

By Bruno Albouze · 150 min

Ingredients

Red kuri squashes2 ½ kg
Salt10 g
Pumpkin600 g
Coconut milk1 l
Star anise3 g
Orange1
Milk700 g
Roasted potimarron flesh1350 g
Heavy cream50 g
Goat cheese150 g
Maple syrup20 g
Frozen peeled chestnuts300 g
Chicken stock400 g
Filo pastry9
Duck fat · melted80 g
Potimarron filling1300 g
Cooked chestnuts300 g
Leek300 g
Parmesan cheese25 g
Pumpkin seed · roasted30 g

Video instructions

Follow the creator's official video for the method and cooking instructions.

Watch the recipe video Open the official recipe

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Cheese Milk Cream Parmesan cheese Heavy cream Coconut milk Orange Pumpkin

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