Vegetable Strudel with Pumpkin Seed Crust

For the vegetable strudel: defrost the vegetables. Stir the flour into the sour cream, season well with the spices, cheese and herbs. Add the vegetables. Melt butter, brush a baking dish with some of it, then line the dish with a multi-layered pastry sheet. Brush with butter and place the next sheet of strudel on top. Pour in the filling and cover with a pastry sheet. Spread some of the melted butter on top, now layer in the ham and finish with the last strudel dough. Fold over the edges. Spread the remaining butter with a brush. Bake the strudel at 170°C for about 50 minutes until light brown.For the crust of the vegetable strudel: mix grated pumpkin seeds with parmesan and crème fraîche. Spread the hot, baked strudel evenly with the crème and gratinate with grill setting or top heat until brown. This is very quick.

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