Fig and Tamarind Strudel

Name: Fig and Tamarind Strudel
Yield: 10
Ingredients: 100.0g Dried Fig, diced; 100.0g Dried Prune, diced; 100.0g Granny Smith Apple, peeled and diced; 75.0g Sugar; 110.0ml Water; 100.0ml Knorr Professional Concentrated Tamarind Sauce 850g; 100.0g Butter; 10.0g Corn Flour; 12.0pc Phyllo Pastry; 50.0ml Clarified Butter; 50.0g Almond, grounded; 50.0g Caster Sugar

The Austrian strudel gets exotic with a tamarind tartness. Phyllo pastry provides a crunchy bed for a sweet layer of figs, prunes and apples.

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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
Knorr Professional Concentrated Tamarind Sauce 850g 100.0 ml
Knorr Professional Concentrated Tamarind Sauce 850g
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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

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Desserts

Fruits

The Austrian strudel gets exotic with a tamarind tartness. Phyllo pastry provides a crunchy bed for a sweet layer of figs, prunes and apples.

...

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.
Before Serving
- Cut and serve.

Western

Desserts

Fruits

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Fig and Tamarind Strudel

Ingredients