Fig and Tamarind Strudel
The Austrian strudel gets exotic with a tamarind tartness. Phyllo pastry provides a crunchy bed for a sweet layer of figs, prunes and apples.
Ingredients
Fig and Tamarind Strudel
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$0.0
Fig and Tamarind Compote
Dried Fig, diced
/g
100.0 g
0%
Dried Prune, diced
/g
100.0 g
0%
Granny Smith Apple, peeled and diced
/g
100.0 g
0%
Sugar
/g
75.0 g
0%
Water
/ml
110.0 ml
0%
Knorr Concentrated Tamarind Sauce 1kg
/ml
100.0 ml
0%
Butter
/g
100.0 g
0%
Corn Flour
/g
10.0 g
0%
Phyllo Pastry Roll
Phyllo Pastry
/pc
12.0 pc
0%
Clarified Butter
/ml
50.0 ml
0%
Almond, grounded
/g
50.0 g
0%
Caster Sugar
/g
50.0 g
0%
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Fig and Tamarind Compote
-
Dried Fig, diced 100.0 g
-
Dried Prune, diced 100.0 g
-
Granny Smith Apple, peeled and diced 100.0 g
-
Sugar 75.0 g
-
Water 110.0 ml
-
Butter 100.0 g
-
Corn Flour 10.0 g
Phyllo Pastry Roll
-
Phyllo Pastry 12.0 pc
-
Clarified Butter 50.0 ml
-
Almond, grounded 50.0 g
-
Caster Sugar 50.0 g
Preparation
-
Fig and Tamarind Compote
- Mix well corn flour and 10ml of water.
- In a pot melt and caramelise sugar, add in fruits and stir fry till soft.
- Add in water, bring to boil and let it simmer for 5 mins.
- Whisk in Knorr Concentrated Tamarind Sauce and add in corn flour mixture.
- Bring to boil.
- Fold in butter and set aside.
-
Phyllo Pastry Roll
- Preheat oven to 175 degree Celsius.
- Mix well flour and egg white.
- Lay phyllo pastry, brush clarified butter and sprinkle ground almonds. Repeat process till you had gotten 6 layers.
- Lay 200gm of fig compote and wrap with phyllo pastry.
- Apply flour mixture to seal the corners.
- Bake in oven for 20 mins till pastries is cook and golden brown.
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Before Serving
- Cut and serve.
