Flaky Fruit Dessert Food

CHERRY STRUDEL RECIPE

Steps:

• Preheat the oven to 410F/210C and line a large baking tray with a silicone mat.
• Place cherry pie filling, vanilla, sugar and ground arrowroot/cornstarch into a medium sized bowl and mix until smooth.
• Place one sheet of filo pastry onto your baking sheet, longest edge facing you, then brush lightly with melted butter. Lay the next sheet on top, then brush lightly with butter. Repeat until you have layered all 5 sheets of filo pastry. On your final sheet of pastry, brush lightly with butter again.
• Place cherry pie filling along the longest edge, about 1/2 inch away from the edge, neatly in a line, leaving a 1 inch gap at either end. (You may not need all of the cherry pie filling; I had a couple of tbsp leftover.)
• Take the 1/2 inch gap you left nearest you and gently fold over the cherry pie filling. Then gently continue to roll your strudel up until you get to the end. Hopefully you will end up with the seam side down on the baking tray, if not you will need to flip it. It will be fragile, so be careful! I used a spatula to lift half of it up, then placed a hand under there, then used the spatula again to help hold the other end, then I flipped it, so the seam was on the baking tray.
• Fold your ends underneath the strudel, then lightly brush with your beaten egg.
• Slash across your strudel a few times (just to allow some steam to exit!) and then place in the oven for 15-20 minutes, until golden and crisp and the filling is bubbling.
• Leave to cool for at least 45 minutes before slicing into 8 and serving. I dusted my strudel lightly with icing sugar before cutting.

FLAKY APPLE FOLDOVERS

Steps:

• 1. Heat oven to 375. Separate dough into 10 biscuits. Press or roll each to a 4 inch circle.
• 2. In a small bowl, combine sugar, cinnamon and nutmeg. Spoon about 2 tablespoons apples onto center of each flattened biscuit. Spoon 1 teaspoon sugar mixture over apples. Fold dough in half over filling: press edges with fork to seal.
• 3. Dip both sides of each in margarine, then in remaining sugar mixture. Place in ungreased 13 x9 inch pan or jelly roll pan. Bake for 15-20 minutes or until golden brown. Remove from pan to cool. Serve warm or cool.