Nici Wickes: Feijoa Strudel
Using feijoas takes this strudel from its Austrian origins and firmly places in the heart of New Zealand. Serves 2-4 1 cup feijoa flesh (scooped out of
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Ingredients
- 1 cup feijoa flesh (scooped out of the skins), chopped small
- 1 granny smith apple, grated or diced very small
- 1 TB honey
- 2 tablespoons golden raisins
- 1Ž2 vanilla pod, split and seeds scooped out
- 1Ž2 cup fresh breadcrumbs
- 2 TB long thread coconut, toasted
- Zest from 1Ž2 lemon
- 50g butter, melted
- 4 sheets filo pastry
- Ice cream to serve
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