Plum strudel

Yield: 6 servings

Measure Ingredient
6 \N Sheets filo pastry
25 grams Unsalted butter; melted (1oz)
1 teaspoon Ground cinnamon
\N \N A pinch of ground cloves
50 grams Fresh wholemeal breadcrumbs; (2oz)
500 grams Victoria plums; stoned and chopped
\N \N ; (1lb)
125 grams Stoned raisins; (4oz)
25 grams Light muscovado sugar; (optional) (1oz)

Preheat the oven to Gas Mark 6/200 C/400 F.

Lightly oil a baking sheet. Place one sheet of pastry on it, brush lightly with a little melted butter and top with another pastry sheet; repeat the layering until four pastry sheets are in place.

Place half the remaining butter in a frying pan, add the cinnamon, cloves and breadcrumbs and fry, stirring constantly, until the crumbs are golden brown.

Mix the crumbs with the plums, raisins and sugar, if using.

Spoon the mixture over the pastry to within 5cm (2 inches) of the edges of the pastry.

Fold in the sides, tuck in the ends, then brush the edges with a little of the remaining melted butter.

Cover the gap in the top of the strudel with the remaining sheets of pastry, buttering them lightly into place, to enclose the filling completely.

Brush the top of the strudel with the remaining melted butter and bake in the oven for 25 minutes until golden brown.

Serve at once.

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