Pumpkin Strudel

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the strudel dough on a clean, lightly floured work surface, handling it gently to avoid tearing.

Spread the pumpkin filling evenly across the strudel dough, leaving a 1-inch border on all sides for sealing.

Starting from one long side, roll the dough tightly into a log, tucking in the sides as you go to enclose the filling completely.

Place the rolled strudel seam-side down onto the prepared baking sheet, curving it slightly into a crescent shape if desired.

Bake for 35 minutes until the dough is golden brown and crispy on the outside.

Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack.

Once completely cooled, dust generously with confectioner's sugar using a fine sieve or sifter.

Slice the strudel into individual portions and serve at room temperature or slightly warm.