Feijoa Strudle

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.