Fig and Tamarind Compote

Phyllo Pastry Roll

  • Phyllo Pastry 12.0 pc
  • Clarified Butter 50.0 ml
  • Almond, grounded 50.0 g
  • Caster Sugar 50.0 g

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



  1. 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.
  2. 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.
  3. Before Serving

    • Cut and serve.