I hated strudel when I was a kid. I never understood why anyone would want to have fruit for a dessert when there was icecream and chocolate to choose from. But this was a regular summer dish on the restaurant menu and it was more popular than you could imagine!
- 2 large ripe mangoes, peeled and sliced
- 25 grams shredded coconut
- 100 grams flaked almonds
- ½ cup fresh white breadcrumbs
- 25 grams castor sugar (fine white sugar)
- 1 egg, beaten
- 50 sheets filo pastry
- 50 ml water
- 25 grams icing sugar
- 300ml warm vanilla-flavoured custard
- 25ml rum
- Warm water and icing sugar together.
- Layer filo pastry in three layers, brushing each layer with sweetened water.
- Brush top layer and sprinkle with coconut, almonds and breadcrumbs
- Top with mango sprinkled with sugar.
- Fold in the two long edges of the pastry.
- Then with the help of a cloth, roll up strudel from a short edge.
- Place seam-side down on a non stick baking sheet.
- Brush top with egg and sprinkle remaining 25 grams almonds.
- Bake in 200° C(400°F) oven for 25 minutes or until golden brown.
- When serving, dust with a little icing sugar.
- Slice on the diagonal.
SERVES 30 – To make a half batch, half all ingredients