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    Tropical Fruit, Chocolate and Nut Strudel

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    Tropical Fruit, Chocolate and Nut Strudel

    With their exotic ingredients, these crunchy chocolate fruit and nut rolls will have everyone asking for more.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 1 Queen Pineapple, peeled, cored and finely cubed
    • 1 Nashi Pear, peeled, cored and finely chopped
    • 2 Bananitos, peeled and finely chopped
    • 2 Red Bananas, peeled and finely chopped
    • 100g macadamia nut kernels, finely chopped
    • 2 x 100g bars Waitrose Continental Milk Chocolate, finely chopped
    • 400g pack Cypressa Fresh Filo Pastry
    • 50g butter, melted
    • 2 tbsp icing sugar


    1. Preheat the oven to 200°C, gas mark 6. Combine the prepared fruit with the nuts and chocolate.
    2. Open the sheets of filo pastry out flat and cover with a sheet of plastic wrap to stop them drying out. Take one sheet of pastry and place a large tablespoonful of the mixture at one end of the pastry. Fold in the edges and roll up to enclose the filling. Continue to make 12 rolls.
    3. Transfer to a non-stick baking tray, or one lined with baking parchment. Brush the rolls with melted butter and bake for 10 minutes until crisp and golden brown.
    4. Divide between serving dishes, dust with a little icing sugar and spoon some Waitrose Extra Thick Cream over the top. Serve warm.

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    Cook's tips

    If you're lucky enough to have any left over, simply warm through in the oven for 5 minutes and serve with an afternoon cup of tea. This recipe doesn't use a whole pack of filo pastry. The leftover sheets can be re-rolled, covered in plastic wrap, returned to the box and frozen for up to one month.


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