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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.