Tropical Coconut Strudel

By Denise Phillips


This Friday is the 'One Big Friday Night' where you can raise money for Jewish Care. Simple invite your guests and let them donate their Shabbat gift to this worthwhile charity. (onebigfridaynight@jcare.org)

This strudel dessert is perfect for a Friday night as you can eat it hot, cold or warm. No last minute attention is required. Its tropical mango and papaya filling is flavoured with lime and coconut; a little different from your traditional apple! It is a family favourite in the making.

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Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 6

Ingredients
2 ripe mangoes, peeled and stoned
1 ripe papaya, peeled and deseeded
75g desiccated coconut
50g pine nuts
6 filo pastry sheets, each approx 30 x 17.5 cm
75g butter or non-dairy margarine
Zest of 2 limes
6 tbsp apricot jam

Method
1) Preheat the oven to 200 C/ 400 F/ Gas mark 6.
2) Chop the mango and papaya into small cubes.
3) Stir in the coconut and lime zest.
4) Melt the butter or margarine.
5) Line a large baking tray with non-stick parchment paper.
6) Put 2 sheets of pastry on the baking tray, slightly overlapping, to form a rectangle. Brush with melted butter/margarine. Sprinkle over some pine nuts and cover with another 2 overlapping sheets, brush with melted butter/ margarine and repeat once again so that you use 6 sheets of pastry.
7) Spread the fruit along the pastry to within 3cm of the edges. Fold the 2 shorter sides over the filling and then roll up from a long edge like a Swiss roll.
8) Using a sharp knife, score the top of the pastry into 6 portions. Brush with the remaining butter/margarine.
9) Bake for 35 minutes or until golden.
10) Warm the jam with 1 tbsp of water, then drizzle over the strudel.

To serve the stylish way: Dust with extra coconut and serve with coconut ice cream or mango sorbet.