Required time 3 hours
- 5 filo pastry sheets
- 40g melted butter
- 40g icing sugar
- 1 beaten egg
- 500g peeled Zespri® SunGold Kiwifruit
- 35g butter
- 100g sugar
- 1 cinnamon stick
- 40g raisins
- 30g peeled walnuts
- 30g brandy
- Chop the kiwifruit and place in a frying pan with the cinnamon, walnuts, raisins, butter and sugar. Cook on a high heat, stirring frequently so that everything is cooked through. Take care not to burn the mixture.
- Once all the juices have evaporated, add the brandy and set alight using a lighter making sure that the extractor fan is switched off before lighting. Carefully flambé the filling and place back on the heat until the flames go out. Turn off the heat and let cool. Chill in the fridge for 2 hours.
- Roll out the filo sheets, brush a fine layer of butter in the middle of each one and dust with icing sugar. Fold in half, as if closing a book. Repeat with all the sheets and then place them together, again like a book. In doing so, you’ll get firm but flaky dough.
- Place the filling inside the pastry sheets and roll into an envelope shape, brushing the edges with the beaten egg. Put the package on a baking sheet lined with baking parchment and brush the entire surface with the egg.
- Transfer to a pre-heated oven and bake for 30 minutes at 160º C. Remove from the oven and carefully place on a wire rack. Let cool and dust all over with icing sugar. Slice and serve lukewarm.
Try serving the strudel with some homemade custard or some delicious ice cream. If you don’t have a very sweet tooth, you can reduce the amount of sugar by about 20%. Remember that the kiwifruit is already sweet in itself.