Rhubarb strudel
500g fresh rhubarb stalks, cut into 1 ½ cm pieces 8 sheets of filo pastry
125g unsalted butter, melted
1 cup amaretti biscuits or chocolate hazelnut biscotti, crushed
½ cup brown sugar, packed
2 teaspoons ground cinnamon
1 orange, zested
½ cup chopped walnuts
Preheat oven to 190ºC
Blanch rhubarb in boiling water for 1½ minutes. Drain well.
Place 1 piece of filo on a baking sheet the same size as the filo pastry. Brush with melted butter and sprinkle with a few tablespoons of the biscuit crumbs. Continue layering another 5 sheets of filo in the same manner, using the melted butter and biscuit crumbs.
Make a compact row of the rhubarb 5cm from the long edge of the dough.
Mix brown sugar, cinnamon, orange zest, walnuts and biscuit crumbs.
Sprinkle the rhubarb with the brown sugar mixture.
Layer with two more sheets of filo over the rhubarb, brushing with butter.
Starting at the edge with the rhubarb, roll the dough like a jelly roll.
Turn seam side down, fold both ends under to seal, brush the top with butter and sprinkle with remaining biscuit crumbs.
Bake until golden brown, 40 to 50 minutes. Allow to stand for several minutes before cutting.
This strudel can be served hot or cold with cream, ice cream or custard.
125g unsalted butter, melted
1 cup amaretti biscuits or chocolate hazelnut biscotti, crushed
½ cup brown sugar, packed
2 teaspoons ground cinnamon
1 orange, zested
½ cup chopped walnuts
Preheat oven to 190ºC
Blanch rhubarb in boiling water for 1½ minutes. Drain well.
Place 1 piece of filo on a baking sheet the same size as the filo pastry. Brush with melted butter and sprinkle with a few tablespoons of the biscuit crumbs. Continue layering another 5 sheets of filo in the same manner, using the melted butter and biscuit crumbs.
Make a compact row of the rhubarb 5cm from the long edge of the dough.
Mix brown sugar, cinnamon, orange zest, walnuts and biscuit crumbs.
Sprinkle the rhubarb with the brown sugar mixture.
Layer with two more sheets of filo over the rhubarb, brushing with butter.
Starting at the edge with the rhubarb, roll the dough like a jelly roll.
Turn seam side down, fold both ends under to seal, brush the top with butter and sprinkle with remaining biscuit crumbs.
Bake until golden brown, 40 to 50 minutes. Allow to stand for several minutes before cutting.
This strudel can be served hot or cold with cream, ice cream or custard.