Ed Baines' banana, apple and raisin strudel
This fruity filo pastry strudel topped with butterscotch sauce is even more delicious with a scoop of vanilla ice cream.
For the filling:
- 2 dessert apples, peeled, cored and diced
- 2 bananas, finely sliced
- ½ juice of a lemon
- 75g (3oz) butter
- 75g (3oz) Demerara sugar
- ½ tsp cinnamon
- 150g (5oz) mixed dried fruit and nut mix
For the strudel:
- 200g (7oz) chilled filo pastry
- 2tbsp mild olive oil or vegetable oil
- 30g icing sugar, sieved
For the butterscotch sauce:
- 100g (4oz) butter
- 50g (2oz) Demerara sugar
- 200ml (7fl oz) double cream or 200ml carton Fortisip Protein (vanilla) or Fortisip Bottle (toffee)
- 1 scoop vanilla ice cream
You can vary the fruit used depending on what you have available. Pears, peaches and raspberries make a delicious combination.
- Start with the filling. Chop the bananas and apples and stir together in a large mixing bowl. Add the lemon juice to prevent the fruit from browning.
- Stir the butter in a medium pan with the Demerara sugar and cinnamon until the mixture melts together.
- Add the dried fruit and nuts to the pan and stir over a gentle heat for 5 mins. Remove from the heat and add to the mixing bowl of fresh fruit and stir together
- To make the strudel, spread out one sheet of filo pastry and brush with a little of the oil. Repeat to make a four-layered sheet.
- Spoon the filling in a long strip onto the pastry leaving 8cm/3" clear at the top and bottom ends. Fold over the sides to seal the edges and roll up from the bottom to top edge into a long roll parcel.
- Rest on an oiled baking sheet or on a baking sheet lined with baking parchment. Brush the parcel with the remaining oil and dust with sieved icing sugar. Bake in the oven for 25-30 mins (180ºC/Fan 160ºC/350ºF/gas mark 4) until the pastry is golden and crisp.
- Meanwhile, prepare the butterscotch sauce. Stir the butter and Demerara sugar together over a gentle heat in a medium size pan until melted. Simmer for 1 min until it colours to a light caramel. Gradually pour in the cream or Fortisip. Return to a gentle heat and bring to simmering (but don't let it boil).
- Once the pastry is cooked, slice the strudel and pour over the sauce. Serve with a generous scoop of vanilla ice cream.
Cook's tip: You can vary the fruit used depending on what you have available. Pears, peaches and raspberries make a delicious combination. Per serving: (when using Fortisip Protein Vanilla) 1062 calories; 8.3g protein www. nutritionincancer.co.uk
Nutritional information per portion
- Calories 1062(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.