Mixed Fruit Strudel

Yield: Serves 4
Active time: 10 minutes
Total time: 25 minutes (includes pastry baking and filling preparation time)
The technique: You won’t believe how simple it is to make this – just mix, roll and bake!
The payoff: A sweet and crunchy dessert that will be a de-light-ful finish to a heavy meal.
Tip: Substitute sugar for grated palm sugar to get a richer, caramel-ish taste.

INGREDIENTS

3 sheets Spring Home Spring Roll Pastry (8.5”)
1 Egg white, lightly beaten
150g Butter, melted
1 medium sized Apple, grated
1 medium sized Pear, grated
3 Tbs Raisins
3 Tbs Sugar
1 tsp Cinnamon powder
2 Tbs Icing sugar

PREPARATION

Mix the grated fruits with raisin, sugar and cinnamon powder; set aside.

Place a sheet of pastry on a clean surface, brush with melted butter, place another sheet and brush with butter again; continue the same till you have 3 layers.

Along one of the edges leaving 2 cm from the edge, place the fruit mixture and roll the pastry to a cylindrical shape.

Brush the outside with butter and egg white; bake in a preheated oven at 180ºC for 15 minutes or until golden brown.

Cool for 10 minutes, then dust with icing sugar and serve.

杂果点心
供4人享用

将切碎的水果与葡萄干、糖/椰糖及肉桂粉混合在一起待用。将一片春卷皮放在一个干净的平面上，涂上牛油，再把另外一片春卷皮放在上面，并涂上牛油。重复的将3层春卷皮叠在一起，把材料放在其中一个边缘但离开2公分，并卷成一个圆筒形，将外皮涂上牛油及蛋白，放在一个已预热的烤箱，以180摄氏度烤15分钟至金黄色。冷却约10分钟后，切片上碟。

建议吃法
配上糖粉食用。

材料
第一家春卷皮（8.5寸） 3片
蛋白（打散） 1粒
牛油（溶化） 150克
苹果（切碎） 1个（中型）
梨子（切碎） 1个（中型）
葡萄干 3大匙
糖/椰糖（切碎） 3大匙
肉桂粉 1小匙
糖粉 2大匙