Caramelised Feijoa, Pistachio & Dark Chocolate Strudel
Ingredients
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Ingredients ✴
Pistachio Maple Frangipane:
75g salted butter, softened
¼ cup + 2 Tbsp maple syrup
1 cup ground almonds
⅓ cup roasted unsalted pistachios
1 large free-range egg
1 tsp vanilla bean extract or paste
Feijoa Chocolate Strudel:
10 medium feijoas (about 800g), skin removed & diced 1cm
1 Tbsp freshly squeezed lemon juice
3 Tbsp maple syrup, divided
½ tsp ground cinnamon
65g salted butter, melted
5 sheets store-bought filo pastry
125g good-quality dark chocolate, roughly chopped
¼ cup pistachios, finely chopped
To Serve:
2 Tbsp icing sugar, for dusting
Maple syrup, for drizzling (optional)
Yoghurt or vanilla ice cream, to serve (optional)
Directions
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Directions ✴
Preheat your oven to 170°C fan bake. Line a medium oven tray with baking paper.
Pistachio Maple Frangipane: Add the butter and maple syrup to a mini food processor. Blitz together for about 20 seconds, until combined and smooth. Add the ground almonds, pistachios, egg, vanilla and ¼ tsp table salt. Blend together for about a minute, until smooth. Set aside in the fridge to firm up, until ready to use.
Feijoa Chocolate Strudel: Add the diced feijoas to a medium mixing bowl along with 1 Tbsp of the maple syrup, lemon juice and cinnamon. Toss together and set aside. Combine the melted butter with the remaining 2 Tbsp maple syrup in a small bowl. Lay one sheet of the filo pastry out on a clean chopping board and brush over a thin layer of the melted butter maple mixture. Lay another sheet of filo pastry on top and repeat with the melted butter maple mixture, until all 5 sheets of filo have been used.
Spread the pistachio frangipani in two strips across the short end of the filo pastry (refer to video), on the lower half. Scatter the feijoas on top of the frangipani, followed by the chopped chocolate. Roll the filo pastry up and around the filling into a log, then seal the open edges on either end. Transfer the strudel to the lined oven tray and brush the outside with the melted butter maple mixture. Sprinkle over the pistachios.
Bake for about 40-45 minutes, or until the strudel is very golden brown and starting to caramelise (don’t worry if it cracks on the top or on the side, you can cover it with icing sugar).
To Serve: Dust the strudel with the icing sugar and serve warm with yoghurt or ice cream and a drizzle of maple syrup.