Berry Cherry Christmas Strudels
90g raw organic sugar
Zest 1 lemon
Zest 1 orange
1 tbsp cornflour
200-220g pear, peeled and cored
100g mixed dried berries
100g fresh pitted cherries
1 tbsp vanilla essence
1 tsp almond essence
1 tsp ground cinnamon
100g shelled pistachios
220-250g melted butter
375g packet phyllo pastry
50g flaked almonds
Preheat oven to 180ºC and line a large baking tray with paper.
Place sugar, zests and cornflour into TM bowl and mill for 10 seconds on speed 10.
Add pear and chop for 2 seconds on speed 5.
Add remaining fruit, essences, spices and brandy and cook for 10 minutes at 90ºC on Reverse + speed soft. Add pistachios and mix through for 5 seconds on Reverse + speed 2. Cool.
Layer 5 sheets of phyllo pastry on top of each other, brushing generously with melted butter between each layer.
Place approximately ¼ of mixture along the short edge of the pastry and roll to wrap, placing seam side down on prepared baking tray.
Pinch ends in to form ‘bon bons’ and brush with additional melted butter and garnish with a few flaked almonds. Repeat with remaining pastry and mixture and bake for 30 minutes or until golden.
Garnish ends of ‘bon bons’ with a strip of lime zest or angelica and serve warm with ice cream, cream or custard.
From the Thermomix Australia December Newsletter