Apple, Feijoa and Ginger Strudel
From zen2
Ingredients
- 6 granny smith apples, peeled, cored and chopped into small cubes
- 6 feijoas, flesh scooped out of the skins
- 2 tablespoons castor sugar
- ½ vanilla pod, split
- 2 tablespoons golden sultanas
- 2 teaspoons fresh ginger, finely chopped (or 1 teaspoon ground ginger)
- zest of 1 lemon
- 6 sheets filo pastry
- canola oil spray
- milk
Method
- Combine the apple, feijoa, sugar, vanilla, sultanas, ginger and ¾ 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.