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Preparation time:
5 minutes
Cooking time:
20 minutes
Serves:
6
Calories:
226
(per serving)
Fat:
8
g (per serving)
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Ingredients
200g/7½ ozcanned pineapple, in natural juice, drained
2 ripe pears, peeled, cored and diced
225g/8oz mincemeat
1 packet filo pastry (6 large sheets)
50g /2oz butter
A little icing sugar to serve
Preheat the oven to 200ºC/400ºF/Gas Mark 6.
Mix the pineapple, pears and mincemeat together in a mixing bowl.
Take three sheets of filo pastry at a time. Melt the butter or margarine. Brush one sheet of filo pastry with melted fat, place another sheet on top, brush again and top with the final sheet.
Spoon half the filling onto the pastry along one long edge about 2.5cm (1” in). Roll the filling up in the pastry tucking the ends in as you go. Place the strudel onto a greased baking sheet. Repeat with the remaining filo pastry and filling.
Brush the outside of the pastry with melted fat and bake in the preheated oven for about 15-20 minutes until golden and cooked.
Place on a serving dish and dust with a little icing sugar. Serve hot.
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