View source for Apple, Feijoa and Ginger Strudel

==Ingredients==

<ul>
  <li>6 granny smith apples, peeled, cored and chopped into small cubes</li>

  <li>6 feijoas, flesh scooped out of the skins</li>

  <li>2 tablespoons castor sugar</li>

  <li>½ vanilla pod, split</li>

  <li>2 tablespoons golden sultanas</li>

  <li>2 teaspoons fresh ginger, finely chopped (or 1 teaspoon ground ginger)</li>

  <li>zest of 1 lemon</li>

  <li>6 sheets filo pastry</li>

  <li>canola oil spray</li>

  <li>milk</li>
</ul>

==Method==

*Combine the apple, feijoa, sugar, vanilla, sultanas, ginger and ¾ &nbsp;cup water into a saucepan and bring to a simmer. Cook until the apples are tender, around 10 minutes. Add the lemon zest.
*Preheat the oven to 180°C.
*Lay out the filo sheets, one on top of the other, on a board, spraying a little oil between each one. Put the apple mixture at one end of the pastry, fold in the ends and roll up to form a strudel shape.
*Place the strudel on a baking tray, seam side down.
*Bake for about 15 minutes, brushing the top with milk about halfway through. Slice the strudel, and serve with vanilla ice cream or yoghurt.