Feijoa Strudle

INGREDIENTS

8- 10 Large feijoa 

2.5 tbsp honey 

1 tsp cinnamon 

1tbsp water

½ tsp vanilla extract 

1 cinnamon stick (optional) 

3 filo pastry sheets 

50g butter 

½ cup sliced almonds 

10g sliced almonds to garnish

METHOD

Peel the feijoa, you will waste less feijoa if you peel the skin instead of using the spoon to scoop out method. Chop the Feijoas into smaller pieces.

Place the Feijoa into a pot, add the honey, cinnamon, vanilla, and water. Stew the feijoas on low to medium heat for 10- 12 minutes till soft. Ensuring to stir the pot often during the cooking time.

Once stewed remove from the heat and set aside to cool down.

Place the almonds into a blender, and blitz for 10 seconds.

Melt the butter.

Lay the first sheet of filo pastry down onto a clean work surface. Filo pastry dries out fast, it is best to cover the other sheets with a damp cloth until you need them.

Brush the first sheet of pastry with melted butter and scatter over 1/3 of the blitzed almonds. Place the second sheet on top and repeat the process of the melted butter and blitzed almonds. Repeat this on process on the final sheet of Filo.

Spoon the stewed feijoa onto the shorter end of the pastry leaving a 1-inch gap between either side. Fold the pastry over the stewed feijoa and begin to fold in the edges and roll up like a burrito.

Brush the top edge with butter, this will close the parcel. 

Brush the strudel with melted butter. Bake in a preheated oven at 200 degrees for 20 minutes. 

Remove from the oven, scatter almonds on top and dust with icing sugar.