( SERVES 4 )
Photo by Babiche Martens
Cook feijoas with vanilla, a little cinnamon, brown sugar, lemon and a splash of sherry, then wrap them in puff pastry and bake to make this strudel which is good with either yoghurt or custard.
- Roll the pastry out on a floured board to an oblong shape, approximately 25cm x 35cm.
- Halve the feijoas and scoop out the flesh. Roughly chop and put into a saucepan with the remaining ingredients. Simmer gently for 15 minutes, then let cool. Preheat oven to 200C.
- Spread the filling on the pastry to within 3cm of the edges on the side but leave more space at the top. Carefully roll up the pastry from the long side, then brush the edge with a little water to seal.
- Melt 1 Tbbsp of butter and brush over the pastry, then bake for 20 minutes or until the pastry is golden brown. Slice and serve hot with custard or yoghurt.