Video recipe! Vanilla fruit strudel

Lesley Water's vanilla fruit strudel video recipe

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If you have leftover filo pastry, put it back in the packaging, wrap in clingfilm to keep out the air (which dries it out), refrigerate and use as soon as possible

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Lesley Water's light flaky pastry filled with vanilla fruit and crunchy Cheerios is delicious with a dollop of crème fraiche.

Serves: 6
Prep time: 15 mins
Cooking time: 40 mins

350g (12oz) ripe plums, halved, de-stoned and sliced
4 ripe nectarines, halved, stone removed and sliced
65g (1½ oz) Nestlé Cheerios
1 medium orange, juice only
1 vanilla pod, halved and seeds scraped out
1tbsp brown sugar
175g (6oz) filo pastry
Light olive oil spray
1½ tbsp flaked almonds
Icing sugar for dusting
Reduced-fat creme fraiche, for serving

1. Pre-heat the oven to gas mark 200°C/400°F/gas mark 6.
2. In a large bowl, mix together the plums, nectarines, Cheerios, orange juice, vanilla seeds and brown sugar. Set to one side.
3. Cover the table with a clean tea towel or cloth. Lay out the filo slightly overlapping by 10cm/4in into a 30cm/12in square. Lightly spray with light olive oil.
4. Scatter the fruit and Cheerio mixture evenly over the filo pastry leaving a 2.5cm/1in border. Roll up using the cloth to help you.
5. Transfer the strudel onto the centre of a non-stick baking tray lined with baking parchment and shape into a crescent. Lightly spray the strudel with a little more light olive oil and scatter over the almonds. Bake in the oven for approx 35-40 mins until crisp and golden.
6. Dust with icing sugar and serve warm.