If you fancy something a little different then this tropical fruit strudel is just for you. It smells so delicious when in the oven that you’ll be counting down the minutes until it’s ready to eat!
Tropical Strudel with Coconut
Preparation time: 30 mins
Baking time: 35-40 mins
For the fruit filling:
350g pineapple, peeled and cut into 1cm cubes
350g mango, peeled and cut into 1cm cubes
2 bananas, peeled and sliced
50g soft light brown sugar
For the pastry:
50g desiccated coconut
8 sheets (approx 300g) filo pastry
100g butter, melted
1 For the fruit filling, place the butter in a large frying pan and heat gently until melted. Add the pineapple and cook for 5 mins or until it begins to soften. Add the mango and banana then cook for another 3-4 mins. Stir in the sugar and set aside to cool.
2 Preheat the oven to 180°C/160°C fan/gas mark 4 then line a baking tray with baking paper.
3 To toast the desiccated coconut for the pastry, heat a dry frying pan over a medium heat. Add the coconut and cook until it turns golden, stirring constantly. The coconut can cook very quickly so go carefully and remove from the heat as soon as it is toasted.
4 Lay out two sheets of filo pastry on your work surface, brush with melted butter then sprinkle with coconut. Top with another two sheets of pastry, brush with butter again and sprinkle with coconut. Repeat until all of the pastry is used.
5 Spread the fruit over the pastry leaving a 4cm border on each edge. Fold the two shorter edges over the fruit filling to stop it falling out then roll up the pastry as tightly as you can.
6 Place the strudel on the prepared baking tray ensuring the end of the pastry is underneath the strudel to hold the shape. Brush with butter and bake for 35-40 mins. Dust with icing sugar and serve hot with cold clotted cream.