Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 8 people
Difficulty level: 3 out of 4
9 Ingredients
- 2tablespoons custard powder
- 1 icing sugar, tbs (to dust)
- 250grams fresh strawberries, hulled, halved
- 3 stalk rhubarb, trimmed, cut into 2cm pieces
- 5milliliter virgin olive oil spray
- 6 sheet sheets filo pastry
- 400grams can sliced apples
- 2tablespoons caster sugar
- 3/4 cup fine breadcrumbs
Nutrition per serving
1710kJ / 410Cal
1710 Kilojoules or 410 Calories
20% of daily energy intake*
Protein
4.0grams
Fat
1.7grams
Carbs
91.8grams
Sugars
71.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C. Line 2 large baking trays with baking paper.
Step 2 of 6
Place rhubarb and strawberries on 1 tray. Sprinkle with half the sugar. Bake for 20 minutes or until soft. Drain fruit and transfer to a bowl. Reserve syrup in a separate bowl.
Step 3 of 6
Place apples in a sieve, pressing with paper towel to remove excess liquid. Add to rhubarb mixture with 1/2 cup breadcrumbs, custard powder and remaining sugar. Stir to combine.
Step 4 of 6
Place 1 pastry sheet on a clean work surface. Cover remainder with a damp tea towel to prevent pastry drying out. Spray with oil and sprinkle with 2 tsp remaining breadcrumbs and continue layering.
Step 5 of 6
Spoon rhubarb mixture along one long edge of pastry, leaving a 5cm border along shorter ends. Fold short ends in and roll up to enclose filling. Place strudel, seam-side down, on remaining tray. Spray top with oil.
Step 6 of 6
Bake for 30 minutes or until pastry is crisp and golden. Cool strudel on tray for 5 minutes. Dust with icing sugar, slice and serve with reserved syrup and extra strawberries.
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