| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury7 |
6 |
servings |
INGREDIENTS
| 6 |
|
Sheets filo pastry |
| 25 |
g |
Unsalted butter; melted (1oz) |
| 1 |
ts |
Ground cinnamon |
|
|
A pinch of ground cloves |
| 50 |
g |
Fresh wholemeal breadcrumbs; (2oz) |
| 500 |
g |
Victoria plums; stoned and chopped |
|
|
; (1lb) |
| 125 |
g |
Stoned raisins; (4oz) |
| 25 |
g |
Light muscovado sugar; (optional) (1oz) |
INSTRUCTIONS
Preheat the oven to Gas Mark 6/200 C/400 F.
Lightly oil a baking sheet. Place one sheet of pastry on it, brush lightly
with a little melted butter and top with another pastry sheet; repeat the
layering until four pastry sheets are in place.
Place half the remaining butter in a frying pan, add the cinnamon, cloves
and breadcrumbs and fry, stirring constantly, until the crumbs are golden
brown.
Mix the crumbs with the plums, raisins and sugar, if using.
Spoon the mixture over the pastry to within 5cm (2 inches) of the edges of
the pastry.
Fold in the sides, tuck in the ends, then brush the edges with a little of
the remaining melted butter.
Cover the gap in the top of the strudel with the remaining sheets of
pastry, buttering them lightly into place, to enclose the filling
completely.
Brush the top of the strudel with the remaining melted butter and bake in
the oven for 25 minutes until golden brown.
Serve at once.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life – your only chance. Eternity – payback time”