If you are cooking for a vegan, check the mincemeat ingredients as some varieties include dairy products or honey.
Ingredients
- ½ fresh pineapple cut into chunks (or use 200g canned pineapple, in natural juice, drained)
- 2 ripe pears peeled, cored and diced
- 225g vegetarian mincemeat
- filo pastry (6 sheets) 1 packet
- 50g butter or vegan margarine
- Icing sugar to dredge
- 200g crème fraiche (or 150ml soya cream)
Method
- Preheat the oven to 200°C/gas mark 6. Mix the pineapple, pears and mincemeat together in a mixing bowl.
- Take 3 sheets of filo pastry at a time. Melt the butter or vegan margarine*. Brush one sheet of filo pastry with melted fat, place another sheet on top, brush again and top with the final sheet.
- Spoon half the filling onto the pastry along one long edge about 2.5cm/1″ in. Roll the filling up in the pastry tucking the ends in as you go. Place the strudel onto a greased baking sheet. Repeat with the remaining filo pastry and filling.
- Brush the outside of the pastry with melted fat and bake in the preheated oven for about 15-20 minutes until golden and cooked.
- Place on a serving dish and dredge with icing sugar. Serve with crème fraiche or soya cream.
