15 twigs of thyme, only the leaves + extra for finishing
sea salt and black pepper
100 g Brugge Gold, cut into strips
1 egg yolk, beaten with a dash of milk.
Preheat the oven to 180 °C.
Clean the pumpkin, Jerusalem artichoke and parsnip and cut into cubes of approx. 1 x 1 cm.
Bring slightly salted water to the boil and blanch the vegetables for 3 minutes. Strain, rinse with cold water and drain well. Dry with kitchen paper. Peel the shallots and cut into fine rings.
Cut the puff pastry into a rectangle of approx. 30 x 20 cm. Place on a baking paper with the long side horizontally in front of you. Cut lightly into the dough (do not cut all the way through) at 1/3 and 2/3. Cut the outer sides every 1 cm to obtain strips on both sides.
Place the vegetables in the middle of the dough. Scatter cumin and thyme over it. Season generously with salt and pepper. Place the Brugge Goud on top.
Now close the strudel by folding it: start at the top and fold the left strip of dough diagonally over the filling. Then fold the right strip over it. Repeat until you are all the way down.
Place the strudel with baking paper on a baking tray and brush with the egg yolk mixture.
Bake in the preheated oven for 35 minutes until golden brown.
Finish off the strudel with extra thyme and serve with a green salad.