Preheat the air fryer to 340 °F. Meanwhile, cut the bell pepper, pumpkin, and zucchini into cubes and coarsely chop the pine nuts.

Heat the olive oil in a frying pan and cook the bell pepper, pumpkin, and zucchini over low heat until tender. Add the garlic powder, onion powder, and dried basil and briefly cook along with them.

Stir the pine nuts into the vegetable mixture and let the filling cool slightly. Roll out the puff pastry on baking paper and sprinkle the breadcrumbs in the middle.

Spoon the filling onto the puff pastry and fold the dough closed into a strudel. Turn the strudel over so the seam is on the bottom, beat the egg and brush the top with it.

Place the strudel with the baking paper in the air fryer basket and bake until the puff pastry is golden brown and cooked through.