Thursday, April 15, 2010

Feijoa, apple and ginger strudel, as heard on National Radio Nine to Noon, Monday 12th April

This is gorgeous (and I don’t even like feijoas that much). The fresh ginger and lemon add a fantastic zing to this really easy-to-put-together dessert. If it suits, you can assemble the strudel ahead and simply set it aside until you’re ready to bake it. Reproduced from Eating In – fabulous food for friends and family.

6 granny smith apples, peeled, cored and chopped into small cubes
6 feijoas, flesh scooped out of the skins
2 tablespoons castor sugar
1/2 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

Combine the apple, feijoa, sugar, vanilla, sultanas, ginger and 3/4 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 dish up with vanilla ice cream or yoghurt.
Serves 4–6

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