Plum Filo Strudel

1 Halve plums, remove stones, and chop the flesh. Transfer the chopped plums to a bowl and stir in the cinnamon, almonds and brown sugar. Preheat the oven to 190°C (375°C).

2 Melt the butter. Lay the first sheet of filo pastry on a baking tray (sheet) lined with baking (parchment) paper and brush it lightly with butter. Lay a second sheet of filo on top and brush it with butter. Continue layering in this way until all the sheets of pastry are stacked, but only butter the edges of the top sheet of filo.

3 Position the pastry with the long side parallel to the bench. Next, place the plum mixture in a line along the nearest edge, 4cm (1½”) in from the sides. Fold the sides of the pastry in by about 3cm (a good inch), then roll up the pastry like a Swiss roll, ensuring that the edges are tucked underneath to prevent it from unrolling. Brush the pastry top with butter.

4 Bake for 20 minutes, then remove from the oven and carefully spoon the pre-mixed topping on top of the filo. Return the strudel to the oven and cook for a further 10 minutes, until golden brown. Cool, then dust with icing sugar. Cut into slices using a serrated knife.

Recipe Notes

Filo is crunchier the day it is cooked. However, if you need to store it or leftovers, keep them in a cool place for up to 24 hours (not in the fridge, as this can cause the pie to become soggy).

Read the notes on filo 101 Filo and see the recipe Silverbeet Filo Pie for pics on rolling the pie.

Look for dark-fleshed plums like Omega (they used to be called George Wilson plums). Omega plums have dense flesh (avoid watery plums), and are juicy and tangy-sweet. The flesh holds shape after cooking. If they are not in season, you could substitute Granny Smith apples.