Fruity Strudel Recipe
Ingredients
| 5 sheets filo pastry | ||
| 15 g/1/2 oz polyunsaturated margarine, melted | ||
| Sugar | 2 Teaspoon | |
| APPLE AND PEAR FILLING | ||
| Apple | 1 , chopped | |
| Pears | 2 , chopped | |
| 125 g/4 oz dried mixed fruit | ||
| 1 cup/60 g/2 oz wholemeal breadcrumbs, made from stale bread | ||
| Caster sugar | 3 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| 1 teaspoon grated lemon rind | ||
| Orange juice | 2 Tablespoon | |
Directions
1. To make filling, place apple, pears, dried fruit, breadcrumbs, caster sugar, cinnamon, lemon rind and orange juice in saucepan and bring to the boil. Reduce heat, cover and simmer for
10 minutes or until mixture thickens. Cool.
2. Layer pastry sheets, brushing every second layer with margarine. Spoon filling diagonally across pastry sheets, then roll up, turning in sides as you roll. Place on a lightly greased baking tray, brush top with a little margarine and sprinkle with sugar. Bake for 10-15 minutes or until golden.
10 minutes or until mixture thickens. Cool.
2. Layer pastry sheets, brushing every second layer with margarine. Spoon filling diagonally across pastry sheets, then roll up, turning in sides as you roll. Place on a lightly greased baking tray, brush top with a little margarine and sprinkle with sugar. Bake for 10-15 minutes or until golden.
Chef
